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Butternut
squash filling:
- 2 tablespoons unsalted butter
- 5-6 cups diced peeled butternut squash (about
1 large or 2 small)
- 1/2 cup ground amaretti cookies
- 1/2 cup fresh bread crumbs
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon ground nutmeg 1 1/2 teaspoons kosher
salt
- 1/4 teaspoon black pepper
Dough:
- 2 to 2 1/2 cups all-purpose flour plus more
for dusting
- 1 teaspoon kosher salt
- 2 large eggs
- 3 large egg yolks
- Semolina for sprinkling
Brown
butter:
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
** Grated Parmesan
cheese for serving
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To make the 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 is golden brown, about 10 minutes. Add water to cover
and cook until the squash is tender, about 20 minutes.
Drain.
Transfer the squash to a food processor,
add the amaretti, bread crumbs, Parmesan cheese, nutmeg,
salt, and pepper and blend until smooth.
To make the dough: flour a large
cutting board or work surface. 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.
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 to 42 squares.
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.
To make the brown butter: Melt the
butter in a large skillet over medium-high heat and cook
until it begins to foam and brown, about 4 minutes. Add
the sage, salt and pepper.
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.
