Pasta Weekend Part Three: Butternut Squash Tortelloni with Sage Butter...

...and pasta weekend is hereby brought to a close! I won't subject you to a keynote speech... This final installment was based on one of Biba Caggiano's recipes, from her book Biba's Taste of Italy. Or more accurately, it is one of Biba Caggiano's recipes, from said book. And as such, I'm not going to post the recipe, as posting someone else's recipe verbatim on my blog really doesn't seem kosher. It is, after all, copyrighted material. You'll just have to go buy the book. But I will tell you this much: The filling was made with baked butternut squash, Parmigiano-Reggiano, nutmeg, salt and pepper. And the sauce was made from... well, sage and butter. The pasta, as with the previous two installments, was based on Mario Batali's recipe, but with a couple extra egg yolks added this time. Here are some photos of the process, for your enjoyment:

It all begins with the pasta volcano:


Next up, the Butternut/Parmigiano filling:


Finally, the evolution of the tortelloni:




Add to that some chiffonaded sage briefly cooked in melted butter and you've got yourself some good vittles! This was hands down the tastiest of this weekend's pasta experiments. The sage butter was nothing short of sublime, and paired perfectly with the squash filling. Biba Caggiano is a genious. This is one I'll be filing away...