INGREDIENTS

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