Pumpkin Tortellini with Almonds in Brown Butter Sage Sauce
www.foleyfoodandwinesociety.com
An excellent first course, this dish delights with its mellow flavors of pumpkin, sage and almonds. Not only is this dish nutritious, but any extra tortellini can be frozen.
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Ingredients
- 1 medium pumpkin (butternut squash can be used as well)
- 2 tablespoons of olive oil
- 2 tablespoons light corn syrup
- salt
- pepper
- 1/2 cup of Parmesan cheese
- 3 cups all purpose flour
- 1 cup semolina flour
- 4 extra large eggs
- 4 teaspoons olive oil
- pinch of salt
- 1 egg
- 2 tablespoons water
- 2 tablespoons salt
- 2 tablespoons olive oil
- 5 tablespoons of unsalted butter
- 1 bunch of sage leaves
- 1/4 cup almonds (blanched sliced and toasted)
- 3/4 cup of Parmesan cheese
- 3 tablespoons of Balsamic glaze
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