here are 2 that are in my to try files.
Tortelli Of Butternut Squash With Brown Butter recipe By Todd English posted by charlie at gails swap (50423)
***BUTTERNUT SQUASH FILLING***
2 tablespoons unsalted butter
5 cups butternut squash -- peeled, diced (about 1 large or 2 small) up to 6 cups
1/2 cup amaretti di Saronna cookie -- ground
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
***DOUGH***
2 1/2 cups all-purpose flour -- (about)
1 teaspoon kosher salt
2 large eggs
3 large egg yolks
semolina flour -- for sprinkling
***BROWN BUTTER***
1 cup unsalted butter -- (2 sticks)
1tablespoon fresh sage -- chopped
1teaspoon kosher salt
1/2 teaspoon black pepper
Grated Parmesan cheese for serving
Melt the butter in a large skillet over medium heat and add the butternut squash. Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes. Add the water to cover and cook until the squash is tender, about 20 minutes. Drain.
Transfer the squash to a food processor fitted with a metal blade. Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth.
Flour a large cutting board or work surface. Place 2 cups of the flour and the salt on the board and make a wide well in it. Place the eggs and egg yolks in the well. With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the flour is absorbed. If necessary, add up to 1/2 cup of the remaining flour. Divide the dough into 2 pieces. Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead
it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares. Place 1 heaping tablespoon of the filling on one corner of each square. Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina.
Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes. Add the sage, salt and pepper. Bring a large pot of water, salted if desired, to a boil over high heat. Add
the tortelli and cook until they are tender, about 3 minutes. Toss with the brown butter and Parmesan and serve immediately.
Butternut Squash Ravioli: Agnolotti di Zucca posted at cyber kitchen from foodnetwork, Recipe courtesy of Scala's, San Francisco, CA
1 cup small dice butternut squash, roasted and fork mashed
1 cup ricotta
1/2 cup grated Parmesan, plus 2 tablespoons, flaked
1 orange, zested
Salt
Pepper
Grated nutmeg
1 pound spinach pasta sheets, recipe follows
1 egg, beaten
2 tablespoons butter
10 sage leaves
Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
Use to fill cooked pasta shells, cover with a white sauce seasoned generously with grated nutmeg, sprinkled with freshly grated Parmesan cheese and heat through in a 350 oven for about 15 minutes until cheese is bubbly. These are also very good with a light curry sauce.
NOTE: original made the dough for the ravioli
