Squash Tortelli
Rosemary Butter Sauce, Pecorino Romano PDO Fonduta, Toasted Almonds
Chef Tony Susi of Bar Enza | Cambridge, MA
“The squash tortelli is something I usually do in the fall season. Instead of traditional brown butter, I like to go with rosemary and almonds which complement it well with the Pecorino Romano PDO fonduta.” — Chef Tony Susi
Adapted by StarChefs | September 2023
INGREDIENTS
Pecorino Romano PDO Fonduta:
25 grams cornstarch
250 grams grated Pecorino Romano PDO
40 grams extra virgin olive oil
Kosher salt
Coarsely ground black pepper
Tortelli Dough:
4 cups all-purpose flour, plus more for dusting
12 large egg yolks
4 tablespoons olive oil, divided
1 tablespoon kosher salt
Squash Filling:
2 pounds butternut squash, peeled and cubed
3 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons ground nutmeg
2 sprigs sage
1 cup Parmigiano Reggiano
1 egg yolk
To Assemble and Serve:
4 ounces cubed butter
1 sprig rosemary, stem removed
Kosher salt
¼ cup grated Pecorino Romano PDO
1 cup sliced almonds, toasted
METHOD
For the Pecorino Romano PDO Fonduta:
In a saucepan, bring cornstarch and 1 liter water to a boil. Transfer to a large mixing bowl and stir in cheese and oil. Transfer mixture to a blender and purée on high speed 4 minutes, or until smooth. Season with salt and pepper. Transfer mixture to a small saucepan over low heat. Cover and keep warm.
For the Tortelli Dough:
In a stand mixer fitted with a dough hook, knead all ingredients until a smooth dough forms. Add a little water if the dough starts to feel firm. Wrap with plastic wrap and refrigerate at least 30 minutes.
For the Squash Filling:
Heat oven to 375°F. In a large mixing bowl, toss squash with olive oil and salt. Transfer to a parchment paper-lined sheet tray. Add nutmeg and sage and bake until squash is fork tender. Remove from oven, let cool 5 minutes, then transfer to a food processor. Process until a smooth texture is achieved. Add cheese and egg and process additional 30 seconds. Transfer filling to a bowl, partially cover with plastic wrap, and refrigerate until set.
To Assemble and Serve:
Using a pasta sheeter, roll Tortelli Dough out to the second thinnest setting. Using a cutting wheel with a crimp blade, cut pasta sheet to approximately 3-inch by 3-inch squares. Spoon about 1 teaspoon of Squash Filling into the center of each square. Fold each square to make a triangle shape, pushing the air out from around the filling and pressing down to firmly seal the sheets together. Take the lower corners of the triangle and connect at the tips by pressing firmly together. Dust a sheet tray with all-purpose or semolina flour and place Torelli on it as you go. Continue this process until you are out of Filling or Dough. Refrigerate for up to 3 days or freeze up to 3 weeks. Bring a large pot of salted water to a boil. Once boiling, add 24 Squash Tortelli and cook until al dente and center is tender. Strain, reserving 1 cup pasta water. In a large sauté pan over low heat, bring butter, rosemary, and a large pinch of salt to a simmer, or until the butter is browned. Ladle reserved pasta water into the pan to stop the browning and emulsify the sauce. Add cooked Squash Tortelli to the pan and gently stir to coat with the sauce, adding more pasta water if needed. Add grated Pecorino Romano PDO and stir until fully melted and incorporated. Transfer pasta to a serving plate. Spoon Pecorino Romano PDO Fonduta over top. Garnish with toasted almonds.
