Butternut and amaretto tortelli with brown sage butter
INGREDIENTS
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7 ounces All purpose flour for the pasta dough
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2 Eggs for the pasta dough
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18-20 ounces butternut squash, peeled and seeded (1 medium squash)
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1 cup Bread crumbles
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1 cup Parmesan cheese, grated
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2 eggs for the filling
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2 tablespoons olive oil
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2 pinches salt
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2 pinches pepper
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1 pinch nutmeg, grated
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4 Amaretto cookies, reduced in crumbles
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3.5 tablespoons butter
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20 sage leaves
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1/2 cup Parmesan, grated, to sprinkle on the plated dish
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