While it takes a bit of time to get all your pasta babies assembled, the payoff is worth it!! Finished in brown butter and covered in grated Parmesan, this recipe is the perfect gateway to weekend fresh pasta parties!
While it takes a bit of time to get all your pasta babies assembled, the payoff is worth it!! Finished in brown butter and covered in grated Parmesan, this recipe is the perfect gateway to weekend fresh pasta parties!
Ingredients
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1 medium butternut squash, peeled, seeded, and chopped into ¾-inch pieces
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2 tablespoons La Tourangelle Extra Virgin Olive Oil
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Kosher salt, to taste
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Freshly cracked black peppercorns, to taste
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1 pound egg pasta dough
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1 1/ 2 cup grated Parmesan, plus more for garnish
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1/ 2 cup whole-milk ricotta
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All-purpose flour, for dusting
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1 stick unsalted butter
Directions
Preheat the oven to 450°F. On a sheet pan, toss the butternut squash with the olive oil, then season with salt and pepper. Roast until tender and lightly golden, about 30 minutes. Let cool.
In a blender, combine 1 cup of the roasted butternut squash with the Parmesan and ricotta. Season with salt and pepper, then puree until smooth. Add to a pastry bag and keep chilled until using.
Working with half of the dough at a time, roll the dough out with a rolling pin on a lightly floured surface until at least ¼ inch thick. Using a pasta sheeter, roll the dough through on the widest setting twice, then make the setting 1 notch more narrow, and roll through twice. Continue this process until you reach a setting of 5 or 6, or until you can just barely see through the dough when held up against light. Lay out on a lightly floured surface and cut into 12-inch sheets. (Keep sheets covered in damp paper towels.)
Working with one sheet at a time, cut into 2-inch squares. Pipe 1 teaspoon filling in the center of each square. Fold corners of the square to meet and make a triangle, using water to brush the edges if needed to stick. Pinch the bottom 2 corners of the triangle along the folded, longest side, then overlap them and pinch to seal. Transfer to a parchment-lined, lightly-floured sheet tray. Repeat with remaining dough and filling until all of the tortelli are made. Freeze for 15 minutes.
Meanwhile, bring a large pot of heavily salted water to a boil.
In a medium pot or Dutch oven, melt butter over medium-high heat and cook, stirring constantly until it begins to brown, 5-7 minutes.
While the butter browns, drop the tortelli into the boiling water and cook until they are al dente and begin to float, 3-4 minutes. Using a slotted spoon, transfer the cooked tortelli to the brown butter and toss with another 1 cup roasted butternut squash (reserve any extra roasted squash for another use).
Finish with more grated parmesan, then season with salt. Divide between bowls and serve immediately.