- 1 3lb butternut squash - peeled, seeded and cut into 1 inch cubes
- 1/2 C of Extra Virgin Olive Oil
- 1 whole nutmeg - for grating
- 2 large eggs - beaten
- Salt and Pepper
- 1 lb of fresh pasta sheets - or - fresh made egg pasta
Pre-heat the oven to 350 F
Roast the squash on a sheet pan, drizzled with Olive Oil and seasoned with salt, pepper and grated nutmeg, for about 15 minutes or until soft.
Remove from oven to cool
If using homemade pasta, roll out pasta to medium thickness (about the same as ravioli), meaning not too thin, as you will have to do some handwork with them. Cover with a damp towel
Using a fork, mash the butternut squash cubes into a rustic paste, taste and adjust for seasoning.
Mix in the beaten egg
Cut the sheets into circles of about 2 inches across.
Place about 1 1/2 tsp of the squash mixture onto the pasta circles.
Fold the circle in half to create a half moon. Press to seal*
Take the points of the half moon and fold them to just overlap a little. Press to seal*
(At this point you can cook or freeze them - defrost before cooing)
Bring a large pot of water to a boil. Add salt to "sea water" level.
Boil the tortelli over a hard simmer (not a raging boil) for about 3 to 4 minutes or until they float aggressively.
I like to dress them in a sage brown butter sauce.
*If the pasta is too dry to stick to itself, use a little water to make sure you have a good seal