Candy Roaster Squash Tortellini
Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime
Chef Chris deJesus of Butcher & Bee | Nashville
“This dish is a mixture of my love for Italian food and pasta, blended with flavors from the Middle East. I tend to lean toward using Sherry Vinegar from Spain when I want to bring a pop of brightness to my fall dishes, especially ones containing squash. This dish contains a lot of richness from both the brown butter and the tortellini filling, so the acid in the Sherry Vinegar from Spain really helps break up that fat and acts as a carrier for the flavors to come together.” - Chef Chris DeJesus
Adapted by StarChefs | december 2022
INGREDIENTS:
Squash Filling:
1000 grams candy roaster squash, peeled and diced
150 grams chopped shallot
500 grams heavy cream
Kosher salt
500 grams whipped feta
Tortellini:
4 eggs
6 cups 00 flour
1 teaspoon kosher salt
Pomegranate Sauce:
916 grams cultured butter
250 grams pomegranate molasses
150 grams aged Sherry Vinegar from Spain
Kosher salt
Aleppo Honey:
900 grams raw honey
200 grams Aleppo chile flakes
25 grams kosher salt
To Assemble and Serve:
Kosher salt
Black pepper
Powdered black lime
Pomegranate seeds
METHOD:
For the Squash Filling:
In a saucepot over medium heat, combine squash, shallots, heavy cream, and salt. Cook 30 minutes or until squash is soft and tender. Transfer mixture to a Vitamix blender and process until smooth. Let cool, then fold in whipped feta. Transfer filling into a piping bag and set aside.
For the Tortellini:
In a small bowl, whisk to combine eggs. In a large bowl, combine flour and salt. Make a well in the center of the flour mixture. Pour egg mixture into well. Using your hands, stir in eggs, slowly incorporating flour. Add 1¼ cups warm water. When the dough is shaggy, transfer to a floured work surface and knead 8 minutes. Wrap dough in plastic wrap and let sit at room temperature 30 minutes. When ready to roll, remove dough from plastic wrap and cut into 4 equal, rectangular pieces. Using a pasta machine, flatten dough into sheets 8 to 10 millimeters thick. You want to create even, rectangular sheets to get the most squares out of them as possible. On a wooden surface, cut dough using a 4-sided ravioli cutter, cut dough into 2-inch squares. Place 2 teaspoons of Squash Filling in the middle of each pasta square and fold diagonally, pressing neatly and firmly so all edges line up and to squeeze out any trapped air. Take the bottom corners of the triangle and fold around your index finger, so that the corners meet. Squeeze together to bind, using a touch of water to help if needed. Cook or freeze immediately.
For the Pomegranate Sauce:
In a saucepan over medium heat, melt butter until browned. Strain through a coffee filter and let cool to room temperature. Transfer to a Vitamix blender and blend on high with remaining ingredients and 125 grams. Transfer to a non-reactive container, season with salt, and reserve.
For the Aleppo Honey:
In a saucepan over medium heat, warm honey. Add 55 grams water, Aleppo pepper, and salt. Whisk to combine. Remove from heat and let cool. Transfer to a non-reactive container and reserve. Honey will ferment over time with the addition of water.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Tortellini 3 minutes, or 7 minutes if frozen, or until al dente; drain. In a medium saucepan over medium heat, add cooked Tortellini and 3 ounces Pomegranate Sauce. Once sauce has warmed through and is slightly thickened, add 1 ounce pasta water. Remove from heat and season with salt and black pepper. In a serving bowl, spoon 8 pieces Tortellini and spoon a generous spoonful of Pomegranate Sauce over each one. Drizzle with Aleppo Honey, and finish with a dusting of powdered black lime and pomegranate seeds.
