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Tortellini = Chard + Acorn Squash + Vermeer Cheese + Sage Brown Butter















makes about 3 dozen tortellini

what you need:
Filling 
Olive Oil, 2 Tbsp.
Shallots, minced, 1 1/2 ounce
Salt, Pepper, Nutmeg, to taste
Keswick Creamery Ricotta, 1/2 lb.
Keswick Creamery Vermeer, shredded, 1/2 lb.
Parmesan Cheese, finely grated, 2 ounces
Sautéed Chard, 6 ounces
Parsley, chopped, 2 Tbs.
Thyme Leaves, 1 tsp.
Acorn Squash, roasted, crushed, 6 oz. (to roast: coat in olive oil and cook at 425 until lightly browned)

Sauce
Sage, finely chopped, 2 leaves
Butter, 1/2 lb.
Lemon Zest, from 1 lemon

Pasta Dough 
Durum Flour, 1 lb.
Eggs, 4 each
Water, 2 Tbsp.
Salt, 2 tsp.

how you make it:
method for the filling:
1. In a saute pan over medium heat, lightly sweat the shallots until translucent. Add the chard to the pan with 2 Tablespoons of water and cook until tender. Season with salt and pepper and cool, then chop fine.
2. In a large bowl, mix the cheeses, seasonings and herbs, and taste for seasoning adjusting accordingly.

3. Fold in the roasted acorn squash and chard until evenly dispersed.
4. Refrigerate for 30 minutes to set up.

method for the dough: 
1. Place the dough ingredients in a food processor (or use the well method) and mix until well combined.
2. Knead the dough until it just springs back when pressed with your finger, and rest under refrigeration for 30 minutes.
3. Roll the pasta into sheets 1/8 inch thick and, lightly dusted with durum flour.
4. Cut the dough into squares, fill each square with 1/2 Tablespoon of filling and shape into tortellini (you can also create ravioli if it's easier).
5. Cook for 3 minutes in boiling salted water.

to finish: 
1. Brown the butter in a high-sided saute pan until it develops a nutty aroma.
2. When the butter is brown, turn the heat down and add the sage leaves.
3. Toss the cooked tortellini in the sauce.
4. Serve finished with lemon zest and additional pecorino to taste.



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