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1
Tortelloni:.
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Melt butter in saucepan and cook shallots and garlic over low heat, stirring, until shallots are softened.
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3
Stir in breadcrumbs and sage and cook another minute.
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4
Stir in pumpkin, zest, and a bit of pepper if you wish.
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Cook and stir until heated through.
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Remove from heat, stir in Parmesan, and cool.
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Put a won ton wrapper down in front of you diagonally, with a corner pointing towards you.
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Place 1 teaspoon of the filling in the center of the wrapper.
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Brush the 2 sides of the wrapper facing you lightly with water.
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Fold the far corner over the filling to form a triangle, pressing to seal the edges.
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Take the two corners of the long side and bring them together opposite the point of the triangle, again pressing to seal.
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The final shape is sort of like those paper boats we made as kids.
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Arrange the completed tortelloni in one layer on wax paper.
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Repeat until all the filling is used.
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You may cook them right away, or if making in advance, allow to dry for about 3 hours, then refrigerate or freeze.
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16
Vegetables and broth:.
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Combine butter, evoo and broth.
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Add carrots and bring to a simmer.
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Add broccoli, cover and simmer 3 minutes.
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Stir in the remaining veg, including the pumpkin, and s&p to taste.
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Cover and cook another 7 minutes, until veg are done.
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Cook tortellini separately in boiling salted water for 2-3 minutes.
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Note this will take longer if you put too many tortellini in at once.
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Place 4 tortellini in each pasta bowl.
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Spoon in broth and vegetables and serve.
