Pumpkin Tortellini in Brown Butter
What says fall better than pumpkin? You’ll love this dish as an appetizer or main course, with its mellow flavors of pumpkin, sage and almonds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ferrari-carano.com.
Cooking tools:
- Pasta machine
- Food processor
- Stand mixer
- Oven
- Baking sheet
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Colander
- Pastry brush
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Refrigerator
- Zip-top bag
- Serving platter
- Serving bowl
Ingredients
- 1 medium pumpkin (butternut squash may be used as well)
- 2 tbsp. olive oil
- 2 tbsp. light corn syrup
- 1/2 cup Parmesan cheese
- Salt
- pepper
- 2 tbsp. salt
- 5 tbsp. unsalted butter
- 1 bunch sage leaves
- 1/4 cup almonds (blanched and toasted)
- 3/4 cup Parmesan cheese
- 3 tbsp. balsamic glaze
- 3 cups all purpose flour
- 1 cup semolina flour
- 4 extra large eggs
- 4 tsp. olive oil
- Pinch of salt
- 1 egg
- 2 tbsp. water
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