Benny's butternut squash tortelloni is a variation on the classic Italian dish, and features a tantalizing filling of pureed butternut squash, cream, and various herbs and spices. The perfectly cooked dish is finished tableside with a topping of freshly grated Parmigiano-Reggiano.
The butternut squash tortelloni is not only delicious, it's good for you, providing beta-carotene, iron and calcium. Using it in tortelloni makes this rather simple vegetable burst with flavor.
The Bolognese claim to have created this special member of the pasta family and, believe it or not, in the city of Bologna there is the Learned Order of the Tortellini. The Order has a large and impressive membership, all of whom are dedicated to the preservation of the traditional tortellini. At their functions, members wear red and gold hats shaped like a tortellini and a ribbon round their necks from which dangles a tortellini made of gold. It is said that when the Bolognese eat their famous tortellini in brodo (in broth), they never speak a word until the dish is finished, and then only to utter a gentle murmur of appreciation.
Benny's Chop House
Butternut Squash Tortelloni
Yield: 16-20 Tortelloni (1.5 oz. each)
1 egg yolk
8 oz ap flour
1/2 tbsp olive oil
1/2 tbsp whole milk
Combine ingredients into a mixer with a dough hook on medium speed and mix until dough is smooth and elastic. 10 to 15 minutes. Remove dough from mixing bowl, wrap in plastic wrap and place in fridge for 30 minutes
1 pound butternut squash
¼ cup cream cheese
¼ cup grated Parmigiano-Reggiano
¼ cup olive oil
Salt and white pepper taste
Dice Squash into 2 inch pieces. Toss with olive oil, salt and pepper to taste. Roast in an over (350°) until tender for 30+ minutes. While the squash is still warm, fold in the cream cheese, olive oil, parmesan and salt/pepper. Let the mixture cool.
Roll out pasta dough into sheets, you should be able to see through the pasta. Cut pasta into 4 inch diameter squares. Place squash/parmesan mixture in the center of each square. Egg wash the corners of the pasta. Make a triangle out of the square and then bring the two corners together to make the tortelloni. Cook pasta in boiling salted water for 2 to 3 minutes. Fresh pasta cooks very quickly.
1 oz. butter
4 oz. heavy cream
1 oz. fresh sage
Salt and white pepper to taste.
Melt butter in pan over medium-high heat. When butter is brown, add cream and sage. Reduce by half and check seasoning. Add cooked pasta to the sauce - gentle - to lightly coat pasta and serve.
Garnish with fresh sage