Squash tortelloni in roasted vegetable broth
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Squash tortelloni in roasted vegetable broth
  Squash    Vegetables    Pasta  
Last updated 6/12/2012 1:24:39 AM. Recipe ID 58293. Report a problem with this recipe.
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      Title: Squash tortelloni in roasted vegetable broth
 Categories: Sides, Vegetables, Pasta, Soup/stews
      Yield: 6 Servings
 
           Roasted Vegetable Broth
           -(separate recipe)
    1/2 lg Or 1 small butternut or
           -Sweet Dumpling squash
           -(about 1/4 lb),
           -halved and seeded
  1 1/2 tb Unsalted butter
    1/4 c  Fmely niinced shallots
      1 tb Fresh thyme leaves
      1 tb Maple syrup
           Salt & freshly ground pepper
  2 1/2 c  All-purpose flour
      3 lg Eggs
      3 lg Egg yolks (1 mixed with 1
           -tablespoon milk, for egg
           -wash)
           Fine semolina or polenta,
           -for dusting
           Thyme sprigs, for garnish
 
  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. (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 Scanned & edited by Di Pahl & 
 




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Recipe ID 58293 (Apr 03, 2005)

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