Ingredients
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- Salt
- Freshly ground white-colored pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, folded out into wide ribbons, about 1/4-inch thick
- 12 fresh sage leaves
- 1 tablespoon finely chopped fresh parsley leaves
Directions
Inside a large saute pan, over medium heat, melt 1 tablespoon from the butter. Add some shallots and saute for one minute. Add some squash puree and prepare before the mixture is slightly dry, about two to three minutes. Season with pepper and salt. Stir within the cream and then prepare for just two minutes. Remove in the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with pepper and salt. Awesome completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons from the filling in the heart of each pasta square. Bring 1 corner from the square to another, developing a triangular and seal the pasta completely. Add some pasta to pot of boiling salted water. Prepare until al dente. about two to three minutes or before the pasta floats and it is pale colored.
Take away the pasta in the water and drain well. Season the pasta with pepper and salt.
Inside a large saute pan, melt the rest of the 8 tablespoons butter. Add some sage towards the butter and then prepare before the butter begins to brown. Remove in the heat.
Place a few of the pasta in the heart of each serving plate. Spoon the butter sauce within the pasta. Sprinkle the two ounces of cheese over each plate and garnish with parsley.