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1
For Pasta:
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2
In a mixer with a dough hook, or a processor, combine the flour, eggs and oil, adding water as needed to form a soft ball.
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3
Transfer to a lightly floured work surface and knead for about 5 minutes.
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4
Cover with a damp cloth and set aside for 30 minutes.
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5
For Filling:
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Halve the squash and remove all of its seeds and strings.
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Cut the squash up into large wedges and cook, covered, in boiling salted water until tender, about 12 minutes.
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Drain completely and cool briefly.
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Scoop out the flesh.
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10
(You should have about 2 cups.)
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11
Place the escarole in a saucepan with about 1 cup of water; cover.
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12
Steam the escarole, tossing once or twice, just until wilted, 3 to 5 minutes.
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13
Drain in a colander, rinse with cold water, squeeze dry and chop coarsely.
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Set aside.
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15
Melt 1 1/2 tablespoons of butter in a large skillet over medium-high heat.
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Add squash and cook, stirring, until dry, about 5 minutes, breaking up the flesh coarsely as it cooks.
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17
Add Parmesan cheese and parsley, lower heat to medium and stir for 3 minutes.
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Transfer the mixture to a mixing bowl and stir in the escarole, ham, ricotta and egg.
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Season with black pepper, nutmeg and a little salt, if desired.
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Set aside.
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21
To Assemble:
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Cut the dough into 3 pieces.
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Roll each piece with a heavy rolling pin on a lightly floured board (or use a pasta machine) until it's 18 inch thick.
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(You should be able to see your fingers through the dough.)
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Use a 4-inch cutter to cut out rounds of dough; place them on a lightly floured baking sheet.
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Place about 1 1/2 teaspoons squash filling on lower half of each round, leaving a border.
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Fold top half of each round over filling and press edges together to seal.
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Warp edges of each half-circle around your index finger, bringing ends together to overlap by about 1/4 inch.
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29
Pinch edges to seal.
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30
For Sauce:
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Melt 1/4 cup of butter in a heavy saucepan.
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Add cream and a generous amount of white pepper, whisking over medium-high heat.
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Stir in the pecorino cheese (in a pinch, you could probably get away with Parmesan, but it won't taste the same) and tomato sauce.
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34
Boil gently 3 to 4 minutes.
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35
Meanwhile, cook tortelloni in a large pot of boiling salted water until they float to the surface, then boil 1 minute longer; drain.
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36
Place the tortelloni in heated serving bowls, nap with sauce and serve immediately, with additional Parmesan and white pepper.
