Recipe From Tom:
Butternut Squash Agnolotti with With Wilted Kale & Parmesan Cheese
Butternut Squash Agnolotti:
1 butternut Squash (about 2 pounds)
2 1/2 tablespoons unsalted butter
fresh ground pepper
2 strips of bacon
18 round wonton skins
1 egg yolk
preheat the oven to 400 F
cut the squash in half lengthwise and remove the seed bed
lay the halves , cut side down on a cookie sheet and put a tablespoon of butter in each cavity
sprinkle each half very lightly with salt and pepper. If the squash appears particularly starchy or does not have a deep fiery orange color, sprinkle withsome sugar over each half as well
lay a strip of bacon over each squash half
roast the squash halves in a preheated oven until tender, 35-40 minutes. Eat the bacon!
drain the liquid from each squash half, then scoop the flesh into a food processor. Add the remaining 1/2 tablespoon butter to the bowl and puree until thick and creamy.
transfer the puree to a large nonstick pan set over low heat. Cook stirring with a rubber spatula every few minutes, until the moisture has evaporated and cool.
place one pasta circle in front of you and brush the edges with the beaten egg yolk. Place a tablespoon of cooled filling and fold the dough over diagonally to form a half moon shape. using the tines of a fork, seal the edges, leaving one corner unsealed.
Sauce and Assembly:
1 tablespoon olive oil
1 clove garlic, thinly sliced
1 pound fresh green kale, stems and center stalk removed, well washed, and left a little damp
freshly ground pepper
1/2 cup low sodium chicken stock
12 tablespoons unsalted butter at room temperature
1 tablespoon grated Parmesan cheese plus 8 shards cut with a vegetable peeler
in a large saucepan, warm the oil over medium heat. Add the garlic tot he pan and cook until it begins to sizzle, 2-3 minutes.
add the slightly damp kale leaves, season with salt and pepper and stir constantly until the kale is well wilted and tender, 5-6 minutes. Taste and adjust seasoning if necessary; transfer the kale to a cookie sheet and spread it out to allow to cool
pour stock into a saucepan and bring to a boil over high heat
whisk in the the butter one tablespoon at a time
transfer into a blender and process on "frappe" or "chop" for about three seconds, just to reinforce the emulsification.
Return the mixture to the pan over low heat. season with salt and pepper and the grated cheese. Add the kale and keep over low heat to avoid overcooking.
Bring a pot of salted water to a gentle boil over high heat. carfully add the agnolotti and cook until they float on the surface of the water 1-2 minutes.
Using a slotted spoon, divide the agnolotti and spoon some of the kale mixture over each serving, season with salt and pepper and garnish with shards of parmesan.