Butternut Squash Tortelli

Butternut squash, roasted up until tender and golden brown, uses a sweet and earthy balance to the velvety butter sauce draping the pasta. Squashed amaretti cookies add a welcome almond taste and a gently crispy texture to the creamy filling. This generous recipe is easily halved. For a faster way, substitute wonton wrappers for the fresh pasta and decrease cook time as needed for al dente results.

Active ingredients
Butternut Squash Filling

Butternut Squash Tortelli Recipe


1 1/2 teaspoons olive oil

3 ounces amaretti cookies (such as Asturi)( about 26 cookies).

4 ounces Parmigiano-Reggiano cheese (ideally aged), cut into small pieces (about 1 cup).

2 teaspoons kosher salt.

1/4 teaspoon freshly grated nutmeg.

Pasta Dough.

5 cups versatile flour (about 21 1/4 ounces), plus more for work surface area.

6 big eggs.

Extra Ingredients.

1/4 cup water.

1 cup cold saltless butter (8 ounce), cut into pieces.

3/4 teaspoon kosher salt.

Finely shredded Parmigiano-Reggiano cheese.

Fresh sage leaves.
Make the butternut squash filling.
Preheat oven to 350 ° F. Brush cut sides of squash halves equally with oil. Set up squash halves, cut sides down, on a big rimmed baking sheet lined with parchment paper. Roast in preheated oven until tender when pierced with a paring knife, 40 to 45 minutes. Get rid of from oven. Flip squash halves over; let cool 30 minutes.

Procedure cookies in a food processor up until great crumbs form, about 15 seconds. Add to cookie crumbs in bowl; set aside.

Utilizing a spoon, scrape flesh from cooled squash into a medium bowl; dispose of skins. Working in batches, spoon squash flesh into a great wire-mesh strainer set over a sink. Utilizing a rubber spatula, gently press squash to get rid of as much liquid as possible. Return squash to bowl; mash and stir till smooth. Stir in cookie mixture, salt, and nutmeg. Store in an airtight container in fridge until all set to use, approximately 3 days.

Make the pasta dough.
Mound flour on a clean work surface, and make a well in. Include eggs to well, and utilize a fork to carefully beat them; slowly incorporate flour into eggs till a batter forms. Using a bench scraper, scrape staying flour up and into batter. Continue utilizing bench scraper to cut flour into batter up until a shaggy mass forms. Utilizing your hands, bring shaggy dough together. Knead till pasta dough is smooth and recuperates when pressed, 10 to 15 minutes. Wrap in cling wrap; let rest at space temperature 1 hour.

Line 2 large rimmed baking sheets with parchment paper. Unwrap pasta dough, and divide evenly into 8 (1/4-pound) parts.

Location 1 dough part on a lightly floured work surface; cover staying dough parts with plastic wrap. Roll dough part on work surface into an oval shape up until dough is thin enough to translucent (about 1/16-inch thick). Using a fluted pastry cutter, cut dough sheet into 6 (4 1/2- x 3-inch) rectangular shapes.

Spoon a little 1 tablespoon butternut squash filling on middle of each rectangular shape. Working with 1 dough rectangle at a time, place rectangle on work surface with long edge facing you. Fold dough in half diagonally over filling to form a triangle. Carefully extract all of the air around filling. Combine the 2 opposite corners of the triangle so they meet; press points to seal together, making a traditional tortelli shape. Place shaped tortelli in a single layer on prepared baking sheets. (Keep tortelli covered with a tidy kitchen towel as you make them.) Repeat with remaining dough and filling to yield 48 put together tortelli.

Include half of the put together tortelli to boiling water, and gently stir when. Using a slotted spoon or a spider, get rid of tortelli from water, and hold over pot a couple of seconds to drain as much water as possible. If preferred, return very first batch of prepared tortelli to boiling water, and cook 1 minute to reheat; drain and transfer to a 2nd big plate.

While tortelli cook, include 1/4 cup water to a little saucepan; give a boil over high. Minimize heat to low; slowly add butter pieces, and whisk up until mix is emulsified and thickened (do not let sauce boil). Eliminate from heat; stir in salt.

Drizzle butter sauce uniformly over tortelli on serving platters; spray with shredded cheese, and garnish with sage.

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