Squash Tortelloni In Roasted Vegetable Broth Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Roasted Vegetable Broth, separate recipe
1/2 large: Or 1 small butternut or Sweet Dumpling squash, (about 1/4 lb), halved and seeded
1 1/2 tbsp: Unsalted butter,
1/4 cup: Fmely niinced shallots,
1 tbsp: Fresh thyme leaves,
1 tbsp: Maple syrup,
Salt & freshly ground pepper,
2 1/2 cup: All-purpose flour,
3 large: Eggs,
3 large: 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. (Dont 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 &
Source from luhu.jp
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. (Dont 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 &
Source from luhu.jp