Thursday, July 29, 2010

Butternut Squash Stuffed Tortelloni with Classic Mornay

This pasta is made using a roasted stuffing of butternut squash, pork, fresh sage, onion, garlic, and small bit of tomato paste.  The roasted vegetables and meat are basted with olive oil, seasoned with S&P, and roasted until tender.  The roasted veggetables are then incorporated with grated parmesian cheese and fresh bread crumbs.  The pork is added last to the food processor and processed into small pieces.  Next a fresh pasta is made and rolled out using a pasta machine.  The pasta cooks quickly and is done in about 8 minutes.  If you prefer the smaller version of this same pasta (torellini), you can cook it even faster.  The sauce used here is a classic mornay, which is made from a simple white beshamel sauce.  Parmesian cheese is then added.  The sauce was infused with a garlic clove cutt emince to ensure a more subtle flavor, as well as with basil, thyme, and a bit of rosemary.  The aeromatics are then strained to leave a smooth sauce.  The dish is then topped with grated cheese and chopped parsley to finish.

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