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

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

INGREDIENTS

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

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. Divide dough into 4 pieces, shaping each piece into a flat round, and
wrap in plastic to keep from drying.
5. 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.
6. 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.)
7. 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.
8. Bring a large pot of water to a boil, add salt, and cook tortelloni
until al dente, about 5 minutes.
9. 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 <[email protected]> on Mar
13, 1997

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