Preparation:
1. Prepare broth. Heat oven to 450'. To make filling, roast squash, cut side down, on a parchment-lined baking sheet, for 30 minutes. Remove from oven; when cool enough to handle, scoop out flesh and mash it.
2. In a sauté‚pan over low heat melt butter, add shallots and thyme. Sauté‚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 3-by-3-inch 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/ |
