| 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
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Nutrition (calculated from recipe ingredients)
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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