How to Make Squash and Brown Butter Tortelli | At Home With Us

Food52's Resident Pasta Maker, Meryl Feinstein (@pastasocialclub) is back with a savory-sweet dish perfect for the Thanksgiving table: creamy squash, rich brown butter (in the filling and the sauce!), nutty Brussels sprouts, and tangy balsamic. Together, they create absolute autumnal heaven. Making fresh pasta not only provides solace but also a hands-on way to connect with loved ones. So if you’re looking for a bonding activity and a meal for two, four, or six that’s festive, luxurious, and (bonus!) low-stress, then look no further. GET THE RECIPE ►► f52.co/3pkUvgo

INGREDIENTS
For the filling
600 grams (~3 cups) peeled and deseeded butternut squash, cut into ~1-inch pieces, or other winter squash of choice (see Author Notes)
20 grams (1 to 2 tablespoons) extra-virgin olive oil
50 grams (1/4 cup, 4 tablespoons) unsalted butter, cut into pieces
50 grams (1/3 cup) finely grated Parmigiano-Reggiano
85 grams (1/3 cup) firm whole milk ricotta
1 dash freshly grated nutmeg
1 pinch kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste

For the pasta & to finish
400 grams (~3 1/3 cups) '00' soft wheat or all-purpose flour
50 grams (~1/4 cup) semolina or semola rimacinata flour (NOTE: If semolina or semola rimacinata flours are unavailable, omit it and use the same weight in ‘00’ or all-purpose flour.)
255 grams 255 grams egg (about 4 whole eggs and 2 to 3 egg yolks)
1 handful semolina flour or cornmeal, for dusting
20 grams (1 to 2 tablespoons) clarified butter or extra-virgin olive oil
225 grams (1/2 pound) baby Brussels sprouts (see Author Notes)
100 grams (1/2 cup) unsalted butter, cut into pieces
225 milliliters (1 cup) balsamic vinegar (see Author Notes)
1 handful finely grated Parmigiano-Reggiano, for garnish
1 pinch kosher salt, plus more to taste

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