- 1 medium butternut squash, peeled, seeded, and chopped into ¾-inch pieces
- 2 tablespoons La Tourangelle Extra Virgin Olive Oil
- Kosher salt, to taste.
- Freshly cracked black peppercorns, to taste.
- 1 pound egg pasta dough
- 1 1/ 2 cup grated Parmesan, plus more for garnish
- 1/ 2 cup whole-milk ricotta
- All-purpose flour, for dusting
- 1 stick unsalted butter
Preheat the oven to 450°F. On a sheet pan, toss the butternut squash with the olive oil, then season with salt and pepper. Roast until tender and lightly golden, about 30 minutes. Let cool
In a blender, combine 1 cup of the roasted butternut squash with the Parmesan and ricotta. Season with salt and pepper, then puree until smooth. Add to a pastry bag and keep chilled until using.
Working with half of the dough at a time, roll the dough out with a rolling pin on a lightly floured surface until at least ¼ inch thick. Using a pasta sheeter, roll the dough through on the widest setting twice, then make the setting 1 notch more narrow, and roll through twice. Continue this process until you reach a setting of 5 or 6, or until you can just barely see through the dough when held up against light. Lay out on a lightly floured surface and cut into 12-inch sheets. (Keep sheets covered in damp paper towels.)
Working with one sheet at a time, cut into 2-inch squares. Pipe 1 teaspoon filling in the center of each square. Fold corners of the square to meet and make a triangle, using water to brush the edges if needed to stick. Pinch the bottom 2 corners of the triangle along the folded, longest side, then overlap them and pinch to seal. Transfer to a parchment-lined, lightly-floured sheet tray. Repeat with remaining dough and filling until all of the tortelli are made. Freeze for 15 minutes.
Meanwhile, bring a large pot of heavily salted water to a boil.
In a medium pot or Dutch oven, melt butter over medium-high heat and cook, stirring constantly until it begins to brown, 5-7 minutes.
While the butter browns, drop the tortelli into the boiling water and cook until they are al dente and begin to float, 3-4 minutes. Using a slotted spoon, transfer the cooked tortelli to the brown butter and toss with another 1 cup roasted butternut squash (reserve any extra roasted squash for another use).
Finish with more grated parm, then season with salt. Divide between bowls and serve immediately.