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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Pasta, Sides, Soup/stews, Vegetables 6 Servings

INGREDIENTS

Roasted Vegetable Broth
separate recipe
1/2 Or 1 small butternut or
Sweet Dumpling squash
about 1/4 lb
halved and seeded
1 1/2 T Unsalted butter
1/4 c Fmely niinced shallots
1 T Fresh thyme leaves
1 T Maple syrup
Salt & freshly ground pepper
2 1/2 c All-purpose flour
3 Eggs
3 Egg yolks, 1 mixed with 1
tablespoon milk for egg
wash
Fine semolina or polenta
for dusting
Thyme sprigs, for garnish

INSTRUCTIONS

Prepare broth. Heat oven to 450'. To make filling, roast squash, cut
side down, on a parchment-lined baking sheet, for 30 minutes. Remove
from oven; when cool enough to handle, scoop out flesh and mash it.  In
a saute pan over low heat melt butter, add shallots and thyme.  Saute
for 2 to 3 minutes, then add mashed squash, syrup, and salt and  pepper
to taste; continue cooking for 5 minutes. Remove from heat and  set
aside. To make dough, place flour in a mound on a clean surface.  Make
a well and add the whole eggs, 2 yolks, 1 t salt, and 1 T water.  Mix
egg and water with a fork until most of the flour is  incorporated.
Form dough into a ball and knead until it is firm,  smooth, and
elastic, about 5 minutes. Divide dough into 4 pieces,  shaping each
piece into a flat round, and wrap in plastic to keep  from drying. Dust
both sides of 1 piece of dough with flour and feed  it through a pasta
maker on the widest setting. Fold into thirds;  repeat 3 times.
Continue feeding dough through machine without  folding, dusting both
sides lightly with flour each time, once on  each setting, from widest
to narrowest. Place sheet of pasta on a  lightly floured surface and
cut into 3-by-3-inch squares with a pasta  wheel or sharp knife.
Lightly brush each square with egg wash. Place  1 t of filling in the
center of each square; fold down the top point  to form a triangle.
Gently press edges to seal. Brush the point  opposite the longest edge
with egg wash; fold down the other points  to the center and press
together. As you complete each tortelloni,  place it on a baking sheet
lined with parchment and dusted with  semolina. (Don't allow tortelloni
to touch.) Repeat from step 5 with  remaining dough until filling is
used up. Dust tortelloni with  semolina, cover with a towel, and
refrigerate until ready to use.  Bring a large pot of water to a boil,
add salt, and cook tortelloni  until al dente, about 5 minutes. Place 6
tortelloni in each of 6  bowls; pour broth over them, and garnish with
2 thyme sprigs.  Martha Stewart Living/October/94 Scanned & edited by
Di Pahl & <gg>  Posted to MC-Recipe Digest V1 #514 by kathy
<jbird21@mindspring.com>  on Mar 13, 1997

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 335
Calories From Fat: 107
Total Fat: 12g
Cholesterol: 207mg
Sodium: 117.3mg
Potassium: 156.1mg
Carbohydrates: 43.5g
Fiber: 1.9g
Sugar: 2.5g
Protein: 12.1g


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