Squash tortelloni in roasted vegetable broth

Yield: 6 Servings Roa

Ingredients:

1/2 lg Or 1 small butternut or -Sweet Dumpling squash -(about 1/4 lb) -halved and seeded
1 1/2 tb Unsalted butter
1/4 c Fmely niinced shallots
1 tb Fresh thyme leaves
1 tb Maple syrup Salt & freshly ground pepper
2 1/2 c All-purpose flour
3 lg Eggs
3 lg Egg yolks (1 mixed with 1

Instructions:

-tablespoon milk for egg -wash) Fine semolina or polenta -for dusting Thyme sprigs for garnish 1. Prepare broth. Heat oven to 450'. To make filling roast squash cut side down on a parchment-lined baking sheet for 30 minutes. Remove from oven; when cool enough to handle scoop out flesh and mash it. 2. In a saute pan over low heat melt butter add shallots and thyme. Saute for 2 to 3 minutes then add mashed squash syrup and salt and pepper to taste; continue cooking for 5 minutes. Remove from heat and set aside. 3. To make dough place flour in a mound on a clean surface. Make a well and add the whole eggs 2 yolks 1 t salt and 1 T water. Mix egg and water with a fork until most of the flour is incorporated. Form dough into a ball and knead until it is firm smooth and elastic about 5 minutes. 4. Divide dough into 4 pieces shaping each piece into a flat round and wrap in plastic to keep from drying. 5. Dust both sides of 1 piece of dough with flour and feed it through a pasta maker on the widest setting. Fold into thirds; repeat 3 times. Continue feeding dough through machine without folding dusting both sides lightly with flour each time once on each setting from widest to narrowest. 6. Place sheet of pasta on a lightly floured surface and cut into 3-by-3-inch squares with a pasta wheel or sharp knife. Lightly brush each square with egg wash. Place 1 t of filling in the center of each square; fold down the top point to form a triangle. Gently press edges to seal. Brush the point opposite the longest edge with egg wash; fold down the other points to the center and press together. As you complete each tortelloni place it on a baking sheet lined with parchment and dusted with semolina. (Don't allow tortelloni to touch.) 7. Repeat from step 5 with remaining dough until filling is used up. Dust tortelloni with semolina cover with a towel and refrigerate until ready to use. 8. Bring a large pot of water to a boil add salt and cook tortelloni until al dente about 5 minutes. 9. Place 6 tortelloni in each of 6 bowls; pour broth over them and garnish with 2 thyme sprigs. Martha Stewart Living/October/94 Scanned & edited by Di Pahl &