INGREDIENTS

INSTRUCTIONS

For Pasta: ==========  In a mixer with a dough hook, or a processor,
combine the flour, eggs  and oil, adding water as needed to form a soft
ball.  Transfer to a  lightly floured work surface and knead for about
5 minutes.  Cover  with a damp cloth and set aside for 30 minutes.  For
Filling: ============  Halve the squash and remove all of its seeds and
strings.  Cut the  squash up into large wedges and cook, covered, in
boiling salted  water until tender, about 12 minutes.  Drain completely
and cool  briefly. Scoop out the flesh.  (You should have about 2
cups.)  Place the escarole in a saucepan with about 1 cup of water;
cover.  Steam the escarole, tossing once or twice, just until wilted, 3
to 5  minutes. Drain in a colander, rinse with cold water, squeeze dry
and  chop coarsely. Set aside.  Melt 1 1/2 tablespoons of butter in a
large skillet over medium-high  heat. Add squash and cook, stirring,
until dry, about 5 minutes,  breaking up the flesh coarsely as it
cooks.  Add Parmesan cheese and  parsley, lower heat to medium and stir
for 3 minutes.  Transfer the mixture to a mixing bowl and stir in the
escarole, ham,  ricotta and egg.  Season with black pepper, nutmeg and
a little salt,  if desired.  Set aside.  To Assemble: ============  Cut
the dough into 3 pieces.  Roll each piece with a heavy rolling  pin on
a lightly floured board (or use a pasta machine) until it's  1/8-inch
thick. (You should be able to see your fingers through the  dough.)
Use a 4-inch cutter to cut out rounds of dough; place them on a
lightly floured baking sheet.  Place about 1 1/2 teaspoons squash
filling on lower half of each round, leaving a border.  Fold top half
of each round over filling and press edges together to seal.  Warp
edges of each half-circle around your index finger, bringing ends
together to overlap by about 1/4 inch.  Pinch edges to seal.  For
Sauce: ==========  Melt 1/4 cup of butter in a heavy saucepan.  Add
cream and a generous  amount of white pepper, whisking over medium-high
heat.  Stir in the  pecorino cheese (in a pinch, you could probably get
away with  Parmesan, but it won't taste the same) and tomato sauce.
Boil gently  3 to 4 minutes.  Meanwhile, cook tortelloni in a large pot
of boiling salted water  until they float to the surface, then boil 1
minute longer; drain.  Place the tortelloni in heated serving bowls,
nap with sauce and  serve immediately, with additional Parmesan and
white pepper.  Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:   Alfredo Viazzi, Cafe Domel
Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 686
Calories From Fat: 362
Total Fat: 41.1g
Cholesterol: 241.4mg
Sodium: 1369.2mg
Potassium: 291.3mg
Carbohydrates: 52g
Fiber: 1.9g
Sugar: 1.2g
Protein: 26.6g