I recently had the opportunity to prepare a meal for the Women’s Board Culinary Series at Franklin Park Conservatory. For the second course, we served butternut squash tortelloni with Marcona almonds and Brussels leaves. This vegetarian dish is rich, savory and slightly sweet.
Ingredients for filling:
Filling yields one quart and keeps for one month in the freezer
- 10 pounds Butternut squash
- 5 shallots, peeled
- 5 garlic cloves
- 4 ounces Butter
- 1 tablespoons salt
- 2 ounces mascarpone
- Pasta sheets
Ingredients for sauce and plating 1 serving:
- 7 butternut squash tortelloni
- 2 Brussels leaves, blanched
- 1 teaspoon Marcona almonds, crushed
- 1 tablespoon sliced garlic
- 1 tablespoon shallot, small dice
- 2 onces white wine
- 1 tablespoons blended oil
- 3 ounces heavy cream
- 2 tablespoons Parmigiano Reggiano
- Salt to taste
- 1 tablespoon butter
- Cut squash in half, seed, place face down on sheet tray with shallot, buffer and add garlic in the “hole.”
- Roast at 275 degrees for 90 minutes, adjust for size.
- Peel squash and puree all but the pasta sheets and egg together.
- Cut 4 inch circles of pasta and fill with 1 oz. of filling, holding the edges with egg.
- Drop butternut squash tortelloni into boiling water and cook until tender, about 5 minutes.
- Toast garlic and shallot in oil, deglaze with white wine. Reduce white wine by half.
- Add cream, butter, Parmigiano and salt to cook just until butter is emulsified.
- Add pasta to sauce and toss.
- Put Brussels leaves in bottom of serving pan and pour tortelloni and sauce over top.
- Sprinkle nuts over top and serve.