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Receta Squash Tortelloni In Roasted Vegetable Broth
by Global Cookbook

Squash Tortelloni In Roasted Vegetable Broth
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Ingredientes

  •     roasted vegetable broth, (separate recipe)
  • 1/2 lrg or possibly 1 small butternut or possibly, sweet dumpling squas
  • 1/4 lb ), halved and seeded
  • 1 1/2 Tbsp. unsalted butter
  • 1/4 c. fmely niinced shallots
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. maple syrup
  •     salt and freshly grnd pepper
  • 2 1/2 c. all-purpose flour
  • 3 lrg Large eggs
  • 3 lrg egg yolks, (1 mixed with 1, Tbsp. lowfat milk, for
  •     fine semolina or possibly polenta, for dusting
  •     thyme sprigs, for garnish

Direcciones

  1. Prepare broth. Heat oven to 450'. To make filling, roast squash, cut side down, on a parchment-lined baking sheet, for 30 min. Remove from oven; when cold sufficient to handle, scoop out flesh and mash it.
  2. In a sauteepan over low heat heat butter, add in shallots and thyme.
  3. Sauteefor 2 to 3 min, then add in mashed squash, syrup, and salt and pepper to taste; continue cooking for 5 min. Remove from heat and set aside.
  4. To make dough, place flour in a mound on a clean surface. Make a well and add in the whole Large eggs, 2 yolks, 1 t salt, and 1 Tablespoons water. Mix egg and water with a fork till most of the flour is incorporated. Form dough into a ball and knead till it is hard, smooth, and elastic, about 5 min.
  5. Divide dough into 4 pcs, shaping each piece into a flat round, and wrap in plastic to keep from drying.
  6. 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.
  7. Place sheet of pasta on a lightly floured surface and cut into 3-by-3-inch squares with a pasta wheel or possibly 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 create 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. (Do not allow tortelloni to touch.)
  8. Repeat from step 5 with remaining dough till filling is used up.
  9. Dust tortelloni with semolina, cover with a towel, and chill till ready to use.
  10. Bring a large pot of water to a boil, add in salt, and cook tortelloni till al dente, about 5 min.
  11. Place 6 tortelloni in each of 6 bowls; pour broth over them, and garnish with 2 thyme sprigs.