Butternut Squash Tortellini in Sage Brown Butter Sauce

Pasta Dough

• 150 grams all purpose flour
• 25 grams semolina rimacinata flour
• 100 (or 2 large) grams eggs

Filling

• 1 small sized butternut squash , halved
• 2 tbsp amaretti di saronno cookies, crushed
• 1 tsp mostarda , optional
• 1/2 cup parmigiano cheese, grated
• pinch nutmeg, grated

Sauce

• 8 tbsp butter, divided
• 8 leaves Fresh Sage
• Amaretti cookies, crushed
• Parmigiano cheese

• Preheat the oven to 350°F (175°C). Halve the butternut squash, season with salt, pepper and olive oil, and place cut-side down on a baking sheet. Roast until very tender, about 40 minutes.
• While the squash roasts, make the pasta dough. Combine the flours on a clean surface or in a bowl and form a well. Add the eggs to the well and beat them with a fork, gradually incorporating the flour until the mixture is too thick to whisk. Use your hands to bring the dough together, then knead for about 10 minutes until smooth and elastic. Wrap tightly in plastic and chill for at least 30 minutes.
• When the squash is cool enough to handle, scoop out the flesh into a food processor. Add the crushed amaretti, mostarda (if using), grated parmigiano, a pinch of nutmeg, and salt and pepper to taste. Process until smooth. Transfer the filling to a piping bag or a zip-top bag with the corner snipped.
• Remove the dough from the fridge. If using a pasta machine, roll the dough to a thin setting (about 7 or 8 on most machines) so you can just see your hand through the sheet but it won’t tear. Divide the dough into manageable pieces as you work.
• Cut the sheet into roughly 2-inch squares. Pipe a small amount of filling (about the size of a quarter) in the center of each square. Brush the edges with water, fold one corner diagonally to form a triangle, seal, then curl the long edge and bring the two ends together to form the tortellini. Make sure edges are well sealed. Place finished tortellini on a semolina-dusted tray.
• Bring a large pot of water to a rolling boil and salt it generously. Add the tortellini and cook until they float and are cooked through in the thickest part, about 3 minutes. Fresh pasta cooks quickly—check one to be sure.
• For the brown butter and sage: in a small skillet, melt 4 tablespoons of butter over medium heat. Let it bubble and watch it closely until it turns golden brown and smells nutty. Add the sage leaves, fry until crisp, then remove the sage to a plate and turn off the heat.
• In a large sauté pan over medium heat, add a ladle of reserved pasta water and the remaining 4 tablespoons of cold butter, cut into cubes. Swirl the pan until the butter melts and an emulsion forms. Add the cooked tortellini and toss gently to coat.
• To serve: portion the tortellini onto plates, spoon a little brown butter over each serving, garnish with the crispy sage, a sprinkle of crushed amaretti, and grated parmigiano.

Nutrition