Tuesday: Pumpkin tortellini

I still had half of a roasted potimarron (hokkaido) squash to use and somehow pasta seemed the perfect thing. Andrea was willing to do the assembling again, so we had made tortellini.

Once again this was an all Hazan show: her standard pasta recipe (three eggs worth), and the filling was derived from her sweet potato based recipe.

For the filling: run the roasted pumpkin through the food mill, mix in an egg yolk, finely chopped parsley, grated parmesan, finely chopped dry-smoked ham (Landrauchschinken), and nutmeg. Add salt if needed.

We ate the tortellini with brown butter and sage. It's fantastic stuff.

This of course made more than one meal, so there are tortellinis in the freezer for some happy coming days.