Recipe - Squash Tortelloni In Roasted Vegetable Broth

Roasted Vegetable Broth
(separate recipe)
One half lg Or 1 small butternut or
Sweet Dumpling squash
(about One fourth lb),
halved and seeded
1 One half tablespoon Unsalted butter
One fourth cup Fmely niinced shallots
1 tablespoon Fresh thyme leaves
1 tablespoon Maple syrup
Salt & freshly ground pepper
2 One half cup Allpurpose 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 parchmentlined 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
3by3inch 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 & gg

Posted to MCRecipe Digest V1 #514 by kathy jbird21@mindspring.com on Mar
13, 1997