Tortellini of Butternut Squash

Serves 4

Filling:
2 cups butternut squash, peeled, seeded, and cubed
1/2 cup amaretti cookies, finely crumbled
Nutmeg
Salt
Cook squash in boiling salted water 8 minutes or until tender. Drain well, puree in processor. Add cookies, nutmeg, and salt; process until smooth, transfer to bowl; refrigerate until cool and firm.

Pasta:
Salt
2-1/4 cups all-purpose flour
2 large eggs

Combine salt and flour in processor bowl. Beat eggs in small bowl until smooth. Turn on processor; add eggs slowly; process until dough ball starts to form. Transfer dough from bowl to floured board; knead gently by hand 2 minutes. Let dough rest. Roll the pasta dough by hand or in a machine. Roll out as thinly as you can. Work with one sheet of pasta at a time, keeping the rest covered. With a 1-1/2” cookie cutter, cut rounds from the sheet of pasta dough. On each round put about half a teaspoon of stuffing. Fold the round in half over the stuffing so that the top edge comes just short of the bottom edge, and press down firmly to seal. Bring the two points of the half circle together, curling it around your finger to form a ring, and press the points together to seal. As you make the tortellini, lay them out on a clean, dry cloth. Repeat this operation until you have run out of pasta or stuffing.

Bring 4 quarts of salted water to boil; add tortellini and cook 5 minutes or until al dente.

Butter Sauce:
1/2 lb. unsalted butter
2 Tbsp fresh sage leaves, chopped
1/4 cup+ fresh parmesan cheese, grated

While the tortellini are cooking, heat butter in skillet over medium heat until it starts to brown. Drain the tortellini, add them to the butter and sauté 2 minutes. Add sage and 1/4 cup parmesan, toss lightly, divide on plates and sprinkle with additional fresh parmesan cheese.

Pair with Ferrari-Carano Reserve Chardonnay.