Winter Squash-Stuffed Pasta With Almonds
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Salt1 tbsp
Water2 large
Egg Yolk (lightly beaten)1 tsp
Black Pepper3.5 cups
Chicken Stock3 tbsps
Olive Oil1 cup
Almond (sliced)Directions:
1
Make pasta dough: Blend all dough ingredients in a food processor until mixture just begins to form a ball, 1 to 2 minutes
2
Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth, 6 to 8 minutes (dough will be stiff but will soften as it rests)
3
Wrap dough in plastic wrap and let rest at room temperature 1 hour
4
Blend all dough ingredients in a food processor until mixture just begins to form a ball, 1 to 2 minutes
5
Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth, 6 to 8 minutes (dough will be stiff but will soften as it rests)
6
Wrap dough in plastic wrap and let rest at room temperature 1 hour
7
Make filling: Stir together squash, yolks, crumbs, 2/3 cup cheese, and pepper until combined well
8
Chill filling until ready to use
9
Stir together squash, yolks, crumbs, 2/3 cup cheese, and pepper until combined well
10
Chill filling until ready to use
11
Roll and cut pasta: Set smooth rollers of pasta machine on widest setting
12
Divide dough into 4 pieces, then flatten each piece into a rectangle
13
Cover rectangles with plastic wrap
14
Dust 1 rectangle with flour and feed it through rollers 8 or 9 times, folding it in half and rotating dough a quarter turn each time and dusting it with flour if necessary to prevent it from sticking
15
Turn dial to next (narrower) setting and feed dough through once without folding, then continue to feed dough through machine, making space between rollers narrower each time and dusting with flour if dough begins to stick, until narrowest setting is reached
16
Catch pasta with your hand as it feeds through rollers instead of letting it crumple at base of machine
17
Pasta should be a long, smooth sheet, about 18 inches long and 4 inches wide
18
Keep covered with clean kitchen towels
19
Roll out remaining pieces of dough, 1 piece at a time
20
Set smooth rollers of pasta machine on widest setting
21
Divide dough into 4 pieces, then flatten each piece into a rectangle
22
Cover rectangles with plastic wrap
23
Dust 1 rectangle with flour and feed it through rollers 8 or 9 times, folding it in half and rotating dough a quarter turn each time and dusting it with flour if necessary to prevent it from sticking
24
Turn dial to next (narrower) setting and feed dough through once without folding, then continue to feed dough through machine, making space between rollers narrower each time and dusting with flour if dough begins to stick, until narrowest setting is reached
25
Catch pasta with your hand as it feeds through rollers instead of letting it crumple at base of machine
26
Pasta should be a long, smooth sheet, about 18 inches long and 4 inches wide
27
Keep covered with clean kitchen towels
28
Roll out remaining pieces of dough, 1 piece at a time
29
Form tortelli: Cut each pasta sheet into 4 (4-inch) squares
30
Spoon 1 1/2 tablespoons filling in center of 1 square, then brush water around edges
31
Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal
32
(If tortelli are not sealed properly, filling will seep out during cooking
33
) Moisten opposite corners of long side
34
Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal
35
Make more tortelli in same manner
36
(You will have a little filling left over
37
) Arrange tortelli in 1 layer in a well-floured shallow baking pan, covered with kitchen towels, and let dry, about 30 minutes
38
Brush off any excess flour with a pastry brush before cooking
39
Cut each pasta sheet into 4 (4-inch) squares
40
Spoon 1 1/2 tablespoons filling in center of 1 square, then brush water around edges
41
Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal
42
(If tortelli are not sealed properly, filling will seep out during cooking
43
) Moisten opposite corners of long side
44
Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal
45
Make more tortelli in same manner
46
(You will have a little filling left over
47
) Arrange tortelli in 1 layer in a well-floured shallow baking pan, covered with kitchen towels, and let dry, about 30 minutes
48
Brush off any excess flour with a pastry brush before cooking
49
Make broth and cook tortelli: Bring stock to a boil in a 3- to 4-quart saucepan, then add half of tortelli and simmer, uncovered, stirring gently to separate, until pasta is tender, 8 to 10 minutes
50
Transfer with a slotted spoon to a bowl and cook remaining tortelli in same manner, transferring as cooked to bowl
51
While second batch of tortelli is cooking, heat oil in a small skillet over moderately low heat and cook almonds, stirring frequently, until golden, about 4 minutes
52
Divide tortelli and some broth among 4 soup plates and top with almonds, including oil, and remaining cheese
53
Bring stock to a boil in a 3- to 4-quart saucepan, then add half of tortelli and simmer, uncovered, stirring gently to separate, until pasta is tender, 8 to 10 minutes
54
Transfer with a slotted spoon to a bowl and cook remaining tortelli in same manner, transferring as cooked to bowl
55
While second batch of tortelli is cooking, heat oil in a small skillet over moderately low heat and cook almonds, stirring frequently, until golden, about 4 minutes
56
Divide tortelli and some broth among 4 soup plates and top with almonds, including oil, and remaining cheese
57
*Available at Italian markets and specialty foods shops
58
*Available at Italian markets and specialty foods shops