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Brown Butter Pumpkin Tortellini | Byron Talbott

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SUBSCRIBE:
WEBSITE:
BUSINESS INQUIRY: [email protected]
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
TWITTER:
INSTAGRAM:
FACEBOOK:
KITCHEN EQUIPMENT:
OXO Good Grips Container:
Nonstick All-Clad saute pan:
Induction Stove Top:
All Clad Sauce Pot:
Pasta Maker:
Shun Kaji Knife Set:
INGREDIENTS:
-Pumpkin Filling
2 cups roasted pumpkin
1-2 egg yolks
1/4 cup parmesan cheese
1/4 cup ricotta cheese (optional)
1 tbsp sliced sage
1 tsp nutmeg
salt and pepper to taste
-Dough
2 cups all purpose flour (double zero flour preferred)
4 egg yolks
1 Tbsp olive oil
1 tsp salt
2-3 Tbsp water if needed
-To Finish
3 Tbsp butter
2-3 tbsp pine nuts
1/2 of a lemon
A dozen or more fresh sage leaves for frying
1-2 Tbsp parmesan cheese to finish
Category
Food
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