|Homemade Butternut Squash and Apple-Stuffed Tortellini with Brown Butter Sage Sauce|
When you get to shivering, you want to eat something that is comforting; a filling meal that warms you to your core. Homemade pasta is just that. I created these tortellini with the season in mind. Filled with a mixture of apples and butternut squash, they are a delicious way to enjoy fall’s bounty. To finish, the pasta is tossed with a simple brown butter and sage sauce as not to mask all of the great flavors going on inside of the tortellini. Brown butter or beurre noisette is literally, butter that's cooked until it becomes golden brown. As the butter browns it develops a nice nutty taste.
|Making the pasta dough|
I don’t have a pasta machine so I rolled my dough out by hand. You want the dough to be really thin, so it takes a little bit of muscle. It worked out fine, but I have to admit, I was wishing I had a pasta machine the entire time. Not only would it be easier, but I would have been able to get the dough thinner. Note to self: you need to get a pasta machine! I know for a fact that I would be making more pasta from scratch if I had one.
|Ingredients for tortellini filling: |
Roasted butternut squash, feta cheese sauteed apples, olive oil-poached shallots, toasted and ground walnuts
|With all those folds, tortellini might come off as difficult, but it's really pretty simple. See?|
|Fresh pasta only takes a few minutes to cook. Once these come up to the surface of the boiling water, they should be done. Test to make sure.|
|Finished with a grating of Parmigiano Reggiano. Bon Appetit!|
Fresh Pasta Dough:
- 1 # AP Flour + as needed
- Pinch of salt
- 4 eggs
- 2 fl oz water (or as needed)
- ½ butternut squash, peeled and cubed
- 2 whole shallots, peeled
- 2 apples (gala, granny smith, or golden delicious), peeled and diced
- Olive oil (for roasting squash, sautéing apples, and poaching shallots)
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted and ground in food processor
- Salt and pepper to taste
- Ground allspice to taste
- Ground ginger to taste
- 1 whole egg, whisked for egg wash
- 1 stick butter
- Fresh sage leaves
• Preheat oven to 450 degrees.
• To make pasta: mix salt and flour together in a large bowl. Make a well in the center of the flour mixture; add eggs and water to well. Work as quickly as possible, gradually pulling the flour into the wet ingredients, and stir until a loose mass forms. As dough is mixed, you may need to adjust with additional flour or water. (The pasta dough can also be mixed in a food processor or electric mixer). Turn dough onto a lightly floured work surface and knead until the texture becomes smooth and elastic. Gather the kneaded dough into a ball, cover and let relax at room temperature for at least an hour.
• Toss butternut squash with salt, pepper, and olive oil on a sheet tray. Roast for 20-25 minutes in preheated oven until soft. In a small sauce pot, cover shallots almost all the way with olive oil. Bring the oil to a slow simmer and cook shallots until soft, about 20-25 minutes. When the shallots are done, roughly chop and reserve the oil. In a sauté pan, heat regular olive oil and cook apples until soft.
• To make the filling: in a food processor, combine roasted butter nut squash, roughly chopped shallots, sautéed apples, feta cheese, ground walnuts and some of the reserved shallot oil. Process until smooth. Adjust seasoning with ground allspice, ground ginger, salt and pepper.
• Divide pasta dough into 2-4 separate balls. Roll out pasta dough (by hand or with a pasta machine) into a thin sheet. Cut out squares as perfectly as possible. Lay a small spoonful of the butternut squash filling into the center of the square. Brush two of the edges with egg wash. Fold the square diagonally over the filling to make a triangle. Wrap the triangle around your pinky so that both ends meet and overlap each other; press to secure. Fold the pointed top down over the back. (Can refrigerate up to 2 days).
• In a large pot, bring water to a boil and add tortellini. When they are done they will rise to the surface--it will only take a few minutes. While the pasta is cooking, heat butter in a pan until it becomes golden brown in color. Add the sage. Toss tortellini with butter sage sauce and serve.