Recipe from foodnetwork
9 tablespoons butter
3 tablespoons minced shallots [I used two shallots]
1 cup roasted butternut squash purée [I roasted one butternut squash, and it made 2 cups of purée]
Freshly ground white pepper
3 tablespoons heavy cream [or just use milk and butter if you don’t want to buy it]
Grated Parmigiano-Reggiano cheese
Pasta dough, rolled into wide ribbons [recipe for pasta dough]
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves
- In a large sauté pan, over medium heat, melt 1 tablespoon of the butter.
- Add the shallots and sauté for 1 minute.
- Add the squash purée and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper.
- Stir in the cream and continue to cook for 2 minutes.
- Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. [Or whatever shape you feel like.]
- Place 2 teaspoons of the filling in the centre of each pasta square. [Not too much! The filling might overflow.]
- Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. [You don’t have to make triangles. Just make sure the pasta is sealed. You can use a fork to mark the edges if you like – it just looks better.]
- Add the pasta to pot of boiling salted water. Cook until al denté, about 2 to 3 minutes or until the pasta floats and is pale in colour.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the centre of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
Made too much filling? Click here.
Leftover egg whites? Click here.