Week 4: Butternut Squash Tortellini

Roasted butternut and honeynut squash folded into ricotta, dressed in red wine reduction and chili, finished with crispy guanciale and hazelnut crunch.

Ingredients:

Butternut squash and honey squash, lemon, guanciale, garlic, herbs, pecorino romano, parmigiano reggiano, ricotta, milk, Calabrian chili pepper, hazelnut, red wine

salt, honey, black pepper

roast the squash and herb, add milk, puree till smooth, add some lemon zest

slice pasta sheets into square

squeeze puree in the middle of the square pasta sheet, fold into tortellini. Special thanks to Mr. Aguila and Mrs. Aziz!

fry some guanciale, take out the pieces after a few min, add red wine and reduce, chili oil. Add cold butter to emulsify butter into sauce.

Plate with hazelnut pieces, cheers.