- 6
Ingredients
- FILLING
- 1 (2-pound) kabocha or butternut squash, cut in half lengthwise, seeded and cut into large chunks
- Extra-virgin olive oil for brushing squash
- 1 (8- to 9-ounce) jar mixed fruit mostarda, preferably Mantovana
- 1/3 pound Parmigiano-Reggiano cheese, freshly grated (about 1 1/2 cups)
- 1/4 cup finely ground amaretti (Italian almond cookies)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- PASTA
- 2 cups unbleached all-purpose
- flour plus more for dusting
- 1/8 teaspoon fine sea salt
- 3 large eggs
- 1 tablespoon whole milk
- SAUCE
- 2 tablespoons extra-virgin olive oil
- 3/4 pound spinach leaves
- 4 ounces fontina cheese, cut into small cubes
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 1 large egg yolk
- SPECIAL EQUIPMENT: a fluted pasta wheel; pasta machine
Preparation
Step 1
Heat oven to 425°. Line a baking pan with parchment paper. Brush squash flesh with oil and place cut-side down on pan. Bake until tender, 40 to 45 minutes. Meanwhile, prepare pasta.
In a large bowl, whisk together flour and salt. Mound flour mixture, then form a well in center. Add eggs and milk to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a mostly complete mass.
Transfer dough and any flour in bowl to a clean work surface to knead together. If using a pasta machine to roll out dough, knead 5 minutes more to form a moderately smooth dough (machine will complete kneading process). If rolling out dough by hand, knead until dough is smooth, 8 to 10 minutes more. Wrap dough tightly in plastic wrap and let rest at room temperature 30 minutes. Meanwhile, finish making filling.
Pit and finely chop enough apple, pear and cherries from mostarda to yield 1/3 cup plus 2 tablespoons chopped fruit (citrus mostarda does not pair well with squash; save for another use); transfer to a large bowl.
Remove squash from oven and let cool 10 minutes, then scrape pulp from skin; discard skin.
Pass pulp through a fine-mesh sieve or ricer into bowl with mostarda. Add cheese, amaretti, lemon juice, salt, nutmeg and generous pinch pepper; using a potato masher or fork, combine filling well.
Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of the pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.
Feed pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), to very thin sheets, 1/2 to
1 millimeter thick.
Put dots of scant tablespoonful filling onto dough, set back 1 inch from edge, 2 inches apart. Fold over dough to form a filled tube.
Using the edges of your hands, press around filling to eliminate air bubbles. With a fluted pasta wheel, trim tube at the joined edges and at both ends, then cut tube between mounds of stuffing into tortelli. Place tortelli onto clean, floured baking sheets, leaving a little space between pieces. Repeat with remaining dough and filling. (Tortelli can be prepared and frozen for up to 3 months. Freeze first on a parchment paper-lined baking sheet. Once frozen, transfer tortelli to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)
Bring a large pot of salted water to a boil. Meanwhile, prepare sauce. In a large skillet, heat oil over medium-high heat.
Add spinach (in batches, if necessary) and 1/4 teaspoon salt; cook, stirring frequently, until wilted and tender, about 5 minutes. Remove from heat. In a medium saucepan, combine cheese, cream, milk and egg yolk; over low heat, whisk together mixture, whisking frequently, until cheese is melted and sauce is warmed through, 12 to 15 minutes.
Cook pasta in the boiling water until tender and all tortelli float to the top, 4 to 5 minutes. Using a slotted spoon, transfer tortelli to a colander to drain, then transfer to serving plates. Top with spinach and sauce. Serve immediately