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Winter Squash-Stuffed Pasta with Almonds Recipe

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Winter Squash-Stuffed Pasta with Almonds
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Ingredients
14
Count
Nutrition
539
Calories
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Ingredients:

Directions:

  1. Make pasta dough: Blend all dough ingredients in a food processor until mixture just begins to form a ball, 1 to 2 minutes. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth, 6 to 8 minutes (dough will be stiff but will soften as it rests). Wrap dough in plastic wrap and let rest at room temperature 1 hour.
  2. Make filling: Stir together squash, yolks, crumbs, 2/3 cup cheese, and pepper until combined well. Chill filling until ready to use.
  3. Roll and cut pasta: Set smooth rollers of pasta machine on widest setting. Divide dough into 4 pieces, then flatten each piece into a rectangle. Cover rectangles with plastic wrap.
  4. Dust 1 rectangle with flour and feed it through rollers 8 or 9 times, folding it in half and rotating dough a quarter turn each time and dusting it with flour if necessary to prevent it from sticking.
  5. Turn dial to next (narrower) setting and feed dough through once without folding, then continue to feed dough through machine, making space between rollers narrower each time and dusting with flour if dough begins to stick, until narrowest setting is reached. Catch pasta with your hand as it feeds through rollers instead of letting it crumple at base of machine. Pasta should be a long, smooth sheet, about 18 inches long and 4 inches wide. Keep covered with clean kitchen towels. Roll out remaining pieces of dough, 1 piece at a time.
  6. Form tortelli: Cut each pasta sheet into 4 (4-inch) squares.
  7. Spoon 1 1/2 tablespoons filling in center of 1 square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. (If tortelli are not sealed properly, filling will seep out during cooking.) Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more tortelli in same manner. (You will have a little filling left over.)
  8. Arrange tortelli in 1 layer in a well-floured shallow baking pan, covered with kitchen towels, and let dry, about 30 minutes. Brush off any excess flour with a pastry brush before cooking.
  9. Make broth and cook tortelli: Bring stock to a boil in a 3- to 4-quart saucepan, then add half of tortelli and simmer, uncovered, stirring gently to separate, until pasta is tender, 8 to 10 minutes. Transfer with a slotted spoon to a bowl and cook remaining tortelli in same manner, transferring as cooked to bowl.
  10. While second batch of tortelli is cooking, heat oil in a small skillet over moderately low heat and cook almonds, stirring frequently, until golden, about 4 minutes. Divide tortelli and some broth among 4 soup plates and top with almonds, including oil, and remaining cheese.
  11. *Available at Italian markets and specialty foods shops.
  12. Cooks' notes: ·Tortelli can be formed and dried 1 day ahead and chilled in well-floured baking pan, covered with a towel and then plastic wrap. ·Spare pasta trimmings can be cooked in boiling salted water, then tossed with butter and parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.11 Kcal (2257 kJ)
Calories from fat 244.75 Kcal
% Daily Value*
Total Fat 27.19g 42%
Cholesterol 206.65mg 69%
Sodium 760.73mg 32%
Potassium 431.75mg 9%
Total Carbs 49.76g 17%
Sugars 5.08g 20%
Dietary Fiber 2.35g 9%
Protein 24.75g 50%
Vitamin C 0.9mg 1%
Iron 4.2mg 23%
Calcium 67.8mg 7%
Amount Per 100 g
Calories 148.69 Kcal (623 kJ)
Calories from fat 67.5 Kcal
% Daily Value*
Total Fat 7.5g 42%
Cholesterol 56.99mg 69%
Sodium 209.81mg 32%
Potassium 119.07mg 9%
Total Carbs 13.72g 17%
Sugars 1.4g 20%
Dietary Fiber 0.65g 9%
Protein 6.83g 50%
Vitamin C 0.2mg 1%
Iron 1.2mg 23%
Calcium 18.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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