Butternut Squash Tortellini from Studio at Montage Laguna Beach Print
Written by Executive Chef Craig Strong   
butternut squashServes 4-6

FOR THE PASTA
1 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
cup cream

FOR THE SAUCE
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.