Tortelli Of Butternut Squash With Brown Butter
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Bread Crumb (fresh)1 tsp
Ground Nutmeg1 tsp
Kosher Salt1 tsp
Black Pepper2.5 cups
All-Purpose Flour2 large
Egg3 large
Egg YolkDirections:
1
Melt the butter in a large skillet over medium heat and add the butternut squash
2
Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes
3
Add the water to cover and cook until the squash is tender, about 20 minutes
4
Drain
5
Transfer the squash to a food processor fitted with a metal blade
6
Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth
7
Flour a large cutting board or work surface
8
Place 2 cups of the flour and the salt on the board and make a wide well in it
9
Place the eggs and egg yolks in the well
10
With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the four is absorbed
11
If necessary, add up to 1/2 cup of the remaining flour
12
Divide the dough into 2 pieces
13
Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it
14
Continue until the pasta is paper-thin
15
Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares
16
Place 1 heaping tablespoon of the filling on one corner of each square
17
Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina
18
Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes
19
Add the sage, salt and pepper
20
Bring a large pot of water, salted if desired, to a boil over high heat
21
Add the tortelli and cook until they are tender, about 3 minutes
22
Toss with the brown butter and Parmesan and serve immediately