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Filling
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1. Split butternut squash lengthwise. Scoop out seeds. Lightly oil cut faces, season with salt and
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pepper, and place face-down on a baking sheet. Roast in a 350u00b0 oven until the thickest part of
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the squash is soft. Remove from oven and allow to cool.
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2. Scrape butternut meat into a bowl. Add mascarpone and parmesan. Mix well. Season with
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salt and pepper. Note: Variations in size of the squash may necessitate changing the amounts
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of the cheeses. Go with your heart!
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Assembly
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1. Lay a sheet of pasta dough on the table running lengthwise in front of you. Cut the sheet in
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half or thirds making appropriately sized shapes.
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2. Place a good quantity of filling along each sheet about 1/2 inch from bottom edge.
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3. Gently roll pasta into a filled tube
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4. Place each tube seam side down in a baking dish.
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5. Top with gorgonzola cream. Place in 350u00b0 oven and bake for 45 minutes.
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6. Serve onto plates. Top with extra gorgonzola cream, parsley, and hazelnuts.
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7. When finished, cut in the middle of each crimp with a pasta wheel or similar cutter. Lay out on
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sheet pans on a little cornmeal.
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8. Proceed with remaining sheets.
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Gorgonzola Cream Sauce
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1. Combine all ingredients.
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2. Bring to a simmer, and cook for 5-10 minutes.
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3. Adjust seasonings
