Written by Executive Chef Craig Strong
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Serves 4-6
FOR THE PASTA 1 ¾ cups flour 6 egg yolks 1 whole egg 1 teaspoon olive oil
FOR THE FILLING 2 cups butternut squash, peeled and diced 1 tablespoon butter salt and pepper to taste pinch of nutmeg ¼ cup cream
FOR THE SAUCE ¼ cup hazelnuts, toasted and chopped 20 sage leaves 3 tablespoons butter salt and pepper to taste (Click "read more" for method.)
FOR THE PASTA Combine ingredients and form a dough. Kneed for 2 minutes. Allow the dough to rest for 20 minutes. Roll the dough through a pasta machine.
FOR THE FILLING Roast the butternut squash in butter until tender. Add cream, salt and pepper and nutmeg. Simmer for 2 minutes, puree, then cool.
FOR THE FINISH Roll out the pasta. Brush the pasta with egg wash made of 1 egg yolk and 1 teaspoon of cream. Place the filling on top of the pasta. Stamp the pasta with cutter and fold into tortellini. Boil pasta until al dente.
Brown the butter, add sage leaves and pasta. Season with salt and pepper. Sprinkle with hazelnuts. |