Caramelle with Roasted Butternut Squash & Brown Butter
Candy-shaped fresh pasta filled with roasted butternut squash purée and finished in nutty brown butter and Parmigiano.
Servings: 2
Ingredients
- ½ batch fresh pasta dough rested and sheeted
- 1½ cups roasted butternut squash
- ½ cup roasted white sweet onion
- 2 tablespoons olive oil
- Kosher salt
- Freshly cracked black pepper
- ½ cup freshly grated Parmigiano
- 1 teaspoon freshly grated nutmeg
- ½ cup chicken stock plus more as needed
- 4 tablespoons unsalted butter
- Freshly grated Parmigiano for serving
Instructions
- Preheat oven to 400°F. Toss squash and onion with olive oil, salt, and pepper. Roast 30 to 40 minutes until tender and lightly caramelized. Cool slightly.
- Blend roasted squash and onion with Parmigiano, nutmeg, salt, pepper, and chicken stock until smooth and thick. Adjust consistency as needed.
- Roll pasta thin and cut into 4 by 3 to 3½ inch rectangles. Pipe filling, roll twice, and seal seam underneath.
- Pinch open ends toward the center to form caramelle.
- Boil in well-salted water for 4 to 5 minutes.
- Brown butter in a sauté pan. Transfer pasta into butter with a splash of pasta water and toss gently.
- Finish with freshly grated Parmigiano and serve immediately.
Nutrition
Calories: 398kcal | Carbohydrates: 19g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 623mg | Potassium: 517mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12091IU | Vitamin C: 24mg | Calcium: 369mg | Iron: 1mg
