Instructions: Makes 6 servings.

Tortillini are circles of pasta that are filled and formed into rings.

Legend has it that this pasta shape was inspired by Venus belly button.

Acorn squash lends this dish a distinctly American flavor-just right for Thanksgiving.

Preheat oven to 400F. Slice squash in half lengthwise. Remove seeds and strings and place squash halves, cut side down, on a lightly oiled baking dish. Bake 45 minutes, until tender. Remove squash from oven and allow to cool. Scoop out flesh into a bowl and discard shell. With a fork, mash squash with nutmeg, cinnamon and honey.

With a pasta machine or rolling pin, roll out a sheet of pasta dough. Use a cookie cutter or juice glass cut dough into circles about 2 1/2 inches in diameter. Place 1/2 teaspoon of filling about 1/2 inch from the edge of each circle. Fold each circle in half and press edges together. Pick up circle with your index finger and thumb, holding folded edges out. Pull up corners together around your index finger. Press corners together to seal then flip up rim. Remove to a floured plate. Repeat with remaining dough and filling.

Boil pasta in a large pot of salted water for 2 minutes. Drain and add sauce of your choice.

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