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Zucchini and Summer Squash With Herb Tortellini


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  • For herb tortellini:
  • 1 cup goat cheese
  • 1/2 cup aged Monterey Jack (or substitute Parmigiano-Reggiano)
  • 3 tablespoons mixed herbs such as chervil, parsley and tarragon
  • 1 package round pot-sticker wrappers
  • 1 egg yolk, lightly beaten
  • For squash:
  • 1 recipe herb tortellini
  • 1 tablespoon olive oil
  • 3 small zucchini (about 1 pound), sliced in half lengthwise, then across on the diagonal
  • 2 yellow summer squash, about 1/2 pound, sliced
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup basil leaves, torn
  • 1 tablespoon unsalted butter


Servings 4
Adapted from


Step 1

To make tortellini, combine the goat cheese and 3 tablespoons Jack cheese in a small mixing bowl. Whisk together with a fork until smooth. Stir in mixed herbs. Lay the pot-sticker wrappers out on a cutting board and, using a pastry bag or a teaspoon, place 1 tablespoon goat-cheese filling in the center of each wrapper. Working one at a time, brush the perimeter of the wrappers with the egg and fold over, pinching the ends, to form a half-moon. With the rounded side of the half-moon facing you, wet the corner with a little of the egg and pinch the corners together to form a tortellini.

Makes about 14 to 18 tortellini.

Next, bring a pot of salted water to a boil over high heat. Add the tortellini and cook until tender, about 2 minutes. Drain, reserving about 1/2 cup pasta water and set aside. Heat a large saute pan over medium-high. Add the olive oil, zucchini, squash and garlic. Season with salt and pepper and cook a few minutes until softened. Add the tortellini and basil and about half of the remaining Monterey Jack along with 1/2 cup of the reserved pasta water. Bring to a boil, whisk in the butter and transfer to a serving bowl; sprinkle with the remaining cheese.

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