Squash tortelloni in roasted vegetable broth

6 Servings

Ingredients

Quantity Ingredient
Roasted Vegetable Broth (separate recipe)
½ large Or 1 small butternut or Sweet Dumpling squash (about 1/4 lb), halved and seeded
1½ tablespoon Unsalted butter
¼ cup Fmely niinced shallots
1 tablespoon Fresh thyme leaves
1 tablespoon Maple syrup
Salt & freshly ground pepper
2½ cup All-purpose flour
3 larges Eggs
3 larges Egg yolks (1 mixed with 1 tablespoon milk, for egg wash)
Fine semolina or polenta, for dusting
Thyme sprigs, for garnish

Directions

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>

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