Squash Tortelloni in Roasted Vegetable Broth
| Yield: | 6 Servings |
| Categories: | Side dishes, Pasta, Vegetables, Soups |
| Roasted Vegetable Broth (separate recipe) | ||
| 1/2 | lg | Or 1 small butternut or Sweet Dumpling squash (about 1/4 lb), halved and seeded |
| 1 1/2 | tb | Unsalted butter |
| 1/4 | c | Fmely niinced shallots |
| 1 | tb | Fresh thyme leaves |
| 1 | tb | Maple syrup |
| Salt & freshly ground pepper | ||
| 2 1/2 | c | All-purpose flour |
| 3 | lg | Eggs |
| 3 | lg | Egg yolks (1 mixed with 1 tablespoon milk, for egg wash) |
| Fine semolina or polenta, for dusting | ||
| Thyme sprigs, for garnish |
Advertisement