Name: Todd English's Tortelli of Butternut Squash with Brown Butter and Sage
Yield: 8
Ingredients: 2 tbsp. unsalted butter -; 6 c. butternut squash -; 1/2 c. ground amaretti cookies -; 1/2 fresh bread crumbs -; 1/4 finely grated Parmesan cheese -; 1/4 tsp. ground nutmeg -; 1 1/2 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 2 1/2 c. all-purpose flour -; 1 tsp. kosher salt -; 2 large eggs -; 3 large egg yolks -; Semolina -; 1 c. unsalted butter -; 1 tbsp. fresh sage leaves -; 1 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; Grated Parmesan -

Todd English's Tortelli of Butternut Squash with Brown Butter and Sage

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Todd English's Tortelli of Butternut Squash with Brown Butter and Sage

1. 2 tbsp. unsalted butter -

2. 6 c. butternut squash -

3. 1/2 c. ground amaretti cookies -

4. 1/2 fresh bread crumbs -

5. 1/4 finely grated Parmesan cheese -

6. 1/4 tsp. ground nutmeg -

7. 1 1/2 tsp. kosher salt -

8. 1/4 tsp. Freshly ground black pepper -

9. 2 1/2 c. all-purpose flour -

10. 1 tsp. kosher salt -

11. 2 large eggs -

12. 3 large egg yolks -

13. Semolina -

14. 1 c. unsalted butter -

15. 1 tbsp. fresh sage leaves -

16. 1 tsp. kosher salt -

17. 1/2 tsp. freshly ground black pepper -

18. Grated Parmesan -

How to cook deliciously - Todd English's Tortelli of Butternut Squash with Brown Butter and Sage

1. Stage

Butternut squash filling: Melt the butter in a large skillet over medium heat and add the butternut squash. Cook until the squash is just starting to caramelize and becomes golden brown — about 10 minutes. Add water to cover and cook until squash is tender, about 20 minutes. Transfer squash to a food processor with a fitted blade. Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt, and pepper. Blend until smooth.

2. Stage

Dough: Flour a large cutting board. Place 2 cups of the flour and the salt on the board and make a wide well in it. Place the eggs and egg yolks in the well. With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the flour is absorbed. If necessary, add up to 1/2 cup of the remaining flour.

3. Stage

Divide the dough into two pieces. Put the dough through a pasta machine, folding into halves each time and then reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40-42 squares.

4. Stage

Place 1 heaping tablespoon of the filling on one corner of each square. Fold over the filled portion, press down around the filling, and place on a baking sheet lined with wax paper and sprinkled with semolina flour.

5. Stage

Brown butter: Melt the butter in a large cast iron skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes. Add the sage, salt, and pepper.

6. Stage

Bring a large pot of water (salted if desired) to a boil over high heat. Add the tortelli and cook until they are tender, about 3 minutes. Toss with the brown butter and Parmesan and serve immediately.