Caffe Gelato Goat Cheese & Ricotta Tortellini
Goat cheese and ricotta tortellinis with roasted butternut squash sauce and hazelnuts
>
> Ingredients:
> Pasta sheets or fresh pasta
> 1/2 c. Ricotta cheese
> 1/4 c. Goat cheese
> 1/4 tsp. Nutmeg
> 1 egg
> Water, as needed
> 1 two lbs. Butternut squash
> 2 cloves garlic
> 4 Tbs. Butter
> 2 small onions, diced
> 16 oz. Mushrooms (used a variety of local mushrooms or your favorite), sliced
> 5 Tbs. Fresh sage, chiffonaded
> 1/4 c. Sherry
> 1 c. Chicken stock (or more as needed to thin sauce to desired consistency)
> 1/2 c. Cream
> Freshly growing black pepper (to taste)
> Salt (to taste)
> Freshly grated Parmesan
> Toasted hazelnuts
> Truffle oil (optional)
>
> For tortellini:
> Combine ricotta, goat cheese, and nutmeg. Using a 3 to 4 inch cookie cutter, cut out rounds from pasta sheets and set aside. Cover with a damp cloth. Beat egg with 2 tbs. Water. Working with one round at a time, place a 1/4 tsp. Of filling in the center, brush one half of pasta with egg wash. Fold over filling, pressing edges to seal. Wrap pointed edges around finger and press to seal. Fold top edge down to form tortellini. Repeat with remaining pasta rounds and filling. Bring a large pot of salted water to a boil a cook tortellini 3 to 5 minutes, or until they float. Remove with a slotted spoon and set aside.
>
> For sauce:
> Cut butternut squash in half length wise and place on a greased cookie sheet. Place one garlic clove under each half of squash and roast in a 375 degree oven for 40 to 50 minutes until caramelized and slightly charred. Allow to cool, then scoop out flesh and purée in food processor with garlic until silky smooth, scrapping down sides as needed. Melt butter in a sauce pan over medium high heat and sauté onions until they start to color. Add mushrooms and cook until almost all of their liquid has evaporated. Add sage and swirl pan for a minute or two. Add sherry and deglaze pan scrapping up any brown bits and continue to cook until reduced to about 1/8 of a cup. Lower heat, and add stock, cream, and butternut squash purée. Slowly heat through and thin with more stock, as desired, then season with freshly ground pepper and salt to taste. Mean while, toast hazelnuts in a dry skillet over medium heat until aromatic and beginning to brown. Remove from pan and set aside.
>
> To plate:
> Toss tortellini with desired amount of sauce until heated through. Divide amongst plates and top each with some hazelnuts, some Parmesan and drizzle with truffle oil, if desired. Serve with a fresh arugula salad and enjoy.