Squash tortellini with butter and sage

 

Squash tortellini is a typical recipe of the Piacenza and Mantova area; a very particular taste that blends the sweet flavor of squash with the delicate taste of butter and sage. Very easy to make.

DIFFICULTY: medium

INGREDIANTS FOR 4

For the filling:

900 grams squash
6 tablespoons extra virgin olive oil
1 white onion
40 grams minced sage
100 grams fresh ricotta cheese
1 egg yolk
25 grams grated parmigiano

For the tortellini:

1 egg
2 tablespoons milk
Extra virgin olive oil
Salt and pepper

PREPARATION

First prepare the filling.

1. Place the squash on a baking tray covered with baking foil and cook for about 40 minutes at 190° C. When it is soft add salt.

 

2. Mince the onion and place in a pan with olive oil and cook on a very slow flame.

 

3. Place the squash and minced onion in a bowl and blend together.

4. Add ricotta cheese and mix very well.

5. Add the egg yolk, a pinch of nutmeg, salt, pepper and parmigiano . Blend carefully if necessary with a mixer.

 

6. Cut your pasta in squares with the diameter your prefer.

 

7. Whip an egg with two tablespoons of milk to make a cream you will spread on each pasta square.

8. Place your squash filling on each square.

9. Fold the squares to form a triangle and carefully seal. Your squash tortellini are ready.

 

10. Warm butter and sage in a sauce pan.

11. Fill your boiling pot with salted water and bring to a boil. Carefully put your tortellini one by one in the boiling water . After a few minutes remove the tortellini and put them in the butter and sage sauce.

12. Serve with olive oil, parmigiano , a pinch of nutmeg and minced sage.

 

Serve this special dish with a special wine: Marchesina Spumante Brut Podere Casale