Squash Tortelloni In Roasted Vegetable Broth

Recipe Ingredients

		Roasted vegetable broth - (separate recipe)
1/2		Or 1 small butternut or - sweet dumpling (large) squas
1/4 lb	113g / 4oz	) - halved and seeded
1 1/2 tablespoons	22ml	Unsalted butter
1/4 cup	59ml	Fmely niinced shallots
1 tablespoon	15ml	Fresh thyme leaves
1 tablespoon	15ml	Maple syrup
		Salt and freshly ground pepper
2 1/2 cups	156g / 5.5oz	All-purpose flour
3 cups	594g / 20oz	Eggs (large)
3 cups	711ml	Egg yolks - (1 mixed with 1, (large) tablespoon milk, for
		Fine semolina or polenta - for dusting
		Thyme sprigs - for garnish

Recipe Instructions

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 sauteepan over low heat melt butter, add shallots and thyme. Sauteefor 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

Source:
Courtesy of Frieda's, Inc. in Los Angeles

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