Ingredients

  • Pasta
  • 1 cup flour
  • ½ cup cake flour
  • 2 large eggs lightly beaten
  • 2 tablespoons olive oil
  • Filling
  • 340 grams butternut squash cubed, cooked
  • 2 large egg yolks lightly beaten
  • ¼ cup amaretti crumbs finely ground
  • 60 grams cheese, parmesan Regiano =1 cup
  • ⅛ teaspoon black pepper
  • Broth
  • 800 ml chicken stock, good, homemade stock
  • 3 tablespoons olive oil
  • ¼ cup almonds sliced

Directions

1. Pasta: Blend all dough ingredients in a food processor until mixture just begins to form a ball. Wrap dough in plastic wrap and let rest at room temperature 1 hour.
2. Filling: Stir together squash, yolks, crumbs, 2/3 cup (40gr) cheese, and pepper until combined well. Chill filling until ready to use.
3. Roll and cut pasta: Divide dough into 4 pieces, then flatten each piece into a rectangle. Roll through pasta machine.
4. Cut each pasta sheet into 4 squares, about 4x4 inches. Spoon 1 1/2 tablespoon filling in center of 1 square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more tortelli in same manner. Arrange tortelli in 1 layer in a well floured shallow baking pan, covered with kitchen towels, and let dry, about 30 minutes. Brush off any excess flour with a pastry brush before cooking.
5. Bring stock to a boil in a saucepan, then add half of tortelli and simmer, uncovered, stirring gently to separate, until pasta is tender, 8-10 minutes. Transfer with a slotted spoon to a bowl and cook remaining tortelli in same manner, transferring as cooked to bowl.
6. While second batch of tortelli is cooking, heat oil in a small skillet over moderately low heat and cook almonds, stirring frequently, until golden, about 4 minutes. Divide tortelli and some broth among 4 soup plates and top with almonds, including oil, and remaining cheese.
7. Tortelli can be formed and dried 1 day ahead and chilled in well-floured baking pan, covered with a towel and then plastic wrap.

Notes
Serving Ideas:Original serves 4.


Categories
Pasta
Keywords
Pasta
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