Butternut Squash Tortelli with Brown Butter, Wild Mushrooms and Crispy Sage
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1721
- Total Fat
- 125
- Saturated Fat
- 50
- Carbohydrates
- 121
- Dietary Fiber
- 12
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 411
- Sodium
- 1366
- Total: 2 hr 50 min (includes resting time)
- Active: 1 hr 40 min
Ingredients
1 large butternut squash, peeled, seeded and diced
1 tablespoon extra-virgin olive oil
6 cloves garlic
Kosher salt and freshly ground black pepper
1 cup mascarpone
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/4 cup freshly grated pecorino
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
3 1/2 cups (454 grams) "00" flour, plus more for dusting
5 large eggs (258 grams), beaten
2 sticks unsalted butter
30 fresh sage leaves
5 ounces mixed wild mushrooms
3/4 cup canola oil
Directions
Special equipment:
a piping bag; a pasta machine- Preheat the oven to 425 degrees F.
- To make the filling, toss the squash with the olive oil, 4 cloves of garlic, salt and pepper on a baking sheet. Roast for 20 to 30 minutes until the squash is tender and lightly caramelized. Allow to lightly cool, then add to a food processor and blend until smooth. Transfer the mixture to a large bowl along with the mascarpone, Parmesan, pecorino, white pepper and nutmeg. Mix until well combined. Adjust the seasoning if needed, then scoop the filling into a piping bag and set aside until ready to use.
- To make the dough, sift the flour onto your work surface in a mound and make an 8-inch diameter hole, or well, in the center, so that the work surface shows through in the middle but the well's walls are high enough to contain the eggs.
- Pour the beaten eggs into the well. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs. Continue mixing, incorporating a bit of flour at a time, until the dough is the consistency of pancake batter. Clean off any flour mixture stuck to the fork and add it to the dough.
- Using a bench scraper, scrape any remaining flour from the work surface into the dough. Working in a clockwise motion, cut the dough together similar to making biscuits: scrape, fold and cut. Continue working the dough until a shaggy mass forms, 2 to 3 minutes. Parts of the mass will be rather wet, while other parts will be floury. Scrape any dough from the bench scraper into the mass.
- Knead the pasta dough with both hands, pulling the far end of the dough toward you quickly and energetically, then folding it over itself and pushing it away from you using the heels of your palms. Rotate the dough a quarter turn and repeat the kneading for 3 to 5 minutes until the dough is a compact mass. The dough will be slightly tacky. Continue kneading the dough as before until it reaches a relatively smooth, leather texture, an indication of gluten formation, 3 to 5 minutes more. Wrap the dough tightly in plastic wrap, then set aside and let rest at room temperature for at least 15 minutes or up to 1 hour.
- Once the pasta dough has rested, lightly dust the work surface with flour. Cut the pasta dough into four pieces and start to roll through a pasta machine on the widest setting until there is a long sheet of medium thickness. Fold each side of the sheet inwards to meet in the middle, then fold in half. Run through the machine a few times until there is a long sheet of medium thickness again. Cut the ends off the sheet with a knife to square it off. Run the pasta through, reducing the thickness each pass, until it is thin enough to just see a hand through, but not thin enough to break once filled. Repeat with the other balls of dough until there are four sheets of pasta on the floured work surface.
- Cut the pasta sheets into sixteen 3- to 4-inch squares. Pipe about a tablespoon of the butternut squash filling into the center of each pasta square. Brush the edges of the pasta with water, then fold the dough over the filling to form a triangle, pressing the edges to seal. Bring the two opposite corners of each triangle together and press to seal, forming a tortelli shape. Repeat with the remaining dough and filling until all the tortelli are formed.
- To make the sauce, melt the butter in a large sauté pan over medium heat. Chop 10 of the sage leaves, then add them to the butter. Reduce the heat to medium and gently cook until the butter starts to foam, turns a golden brown color and develops a nutty aroma, 5 to 8 minutes (be careful not to let it burn). Remove the pan from the heat until ready to use.
- For the mushrooms, spoon 3 to 4 tablespoons of the browned butter into a sauté pan and place over medium heat. Smash the remaining 2 cloves of garlic and add to the pan. Cook for 2 to 3 minutes until fragrant. Add the mushrooms and cook for 10 minutes over medium-low heat. Season with salt and pepper. Discard the crushed garlic.
- Add the canola oil to a shallow frying pan and heat over high heat for 2 to 3 minutes. Reduce the heat to medium and add the remaining whole sage leaves. Fry until just crispy, 1 to 2 minutes, then remove from the oil and dry on a paper towel until ready to use.
- Bring a large pot of salted water to a boil. Reduce to just simmering, then carefully add the tortelli in batches with a slotted spoon and cook for 6 to 8 minutes or until they float to the surface and are cooked through. Remove the cooked tortelli with a slotted spoon and transfer directly to your serving plates, four on each. Dress with the brown butter sage sauce and the wild mushrooms. Garnish with the reserved crispy sage leaves and freshly grated Parmesan.