30-Min Tortelli di Zucca with Brown Butter

Step 1

Mound flour on a clean counter. Make a well in the center, crack the egg into it, and whisk with a fork until you begin to draw flour from the walls.

Step 2

With your hands, bring the flour into the egg, mixing until shaggy. Knead for 3 minutes until smooth and slightly elastic. Wrap and rest 10 minutes.

Step 3

While dough rests, stir together squash, parmesan, nutmeg, and a pinch of salt in a small bowl until combined.

Step 4

Roll dough to a thin sheet (1/16 inch). Cut 3-inch circles, place 1 tbsp squash mixture on each, fold into half-moons, and press edges to seal.

Step 5

Boil salted water in a large pot. Add tortelli and cook until they float, then 2 minutes more. Lift out with a slotted spoon.

Step 6

In a skillet over medium heat, melt butter with sage until foaming and golden, ~3 minutes. Add tortelli, toss gently. Serve immediately with more parmesan and black pepper.