Tortellini With Pumpkin or Butternut Squash, Brown Butter Sage

Tuesday, Nov 19, 2013  |  Updated 9:22 AM EDT
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It's easy to hit a holiday slump with traditional holiday foods, so mix things up and make some new traditions with these out-of-the-box recipes. Chef Nick Stefanelli of Bibiana Osteria Enoteca showcases some of his personal Thanksgiving favorites.

Barbara Harrison

It's easy to hit a holiday slump with traditional holiday foods, so mix things up and make some new traditions with these out-of-the-box recipes. Chef Nick Stefanelli of Bibiana Osteria Enoteca showcases some of his personal Thanksgiving favorites.

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This Thanksgiving, consider trying Bibiana Osteria-Enoteca Executive Chef Nick Stefanelli's tortellini with pumpkin or butternut squash with brown butter sage.

For the pasta:

4 whole eggs
4 cups of pasta flour
¼ cup extra virgin olive oil
Salt

For the filling:

1 medium pumpkin or 2 medium butternut squash
1 cup strained ricotta
1 cup grated Parmigiano cheese
1 egg
Nutmeg and salt to taste

2 oz butter
2 sprigs of sage

Method:

In a mixer, add the eggs, olive oil, flour (reserving a little flour for later or if needed for the pasta). Mix until all the ingredients are incorporated and mix for 10 minutes on medium. If the dough is wet add a little more flour. The pasta's consistency should be similar to a pie crust in touch. Once mixed, wrap in plastic and let rest outside.

To make the filling, strain the ricotta in a fine mesh sieve. Roast the butternut squash or pumpkin in the oven at 350° until it is soft all the way through -- about 1 hour. Puree the pulp in a food processor smooth. Place the pulp in a strainer to drain as well over night. The next day, mix the squash or pumpkin with the ricotta, Parmigiano, egg, nutmeg and salt. Place the mixture in a pastry bag and reserve.

Roll the pasta out to sheets paper thin. On a lightly dusted table cut the pasta sheets with a large ring cutter. Lightly brush the sheets with water. Place a dollop of filling on the circle. Fold the circle over the to close. Then wrap the semi-circle over your finger to close again to make the tortellini shape. Make all of the filling and reserve the pasta on a lightly floured sheet tray. Cover with a kitchen towel and place in the fridge.

To cook, drop the tortellini in a large pot of salted boiling water. In a separate pan melt butter over medium high heat. Once the butter begins to foam, add the sage leaves and a touch of pasta water to stop the butter from burning. Once the tortellini float wait about 30 seconds more and strain and add to the butter with a little more water. Toss on the stove for minute and serve. Finish at the table with fresh Parmigiano.

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