Butternut squash lune with hazelnut brown butter and mustard greens. This was inspired by Mario's Pumpkin lune with butter and sage. Lune (little moons) often have crushed amaretti cookies in the filling and that's what I used. I also used dumpling wrappers instead of fresh pasta dough... ok so I know that would deserve a slap on the face from a little old Italian lady, but hey, it works pretty well!
Butternut squash lune with hazelnut brown butter and mustard greens
1 butternut squash, small
2 T extra-virgin olive oil, plus 2 tablespoons
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 large shallots, chopped
2 garlic cloves, chopped
1/2 cup whole milk ricotta cheese
3 small amaretti cookies, crushed
1/4 tsp ground nutmeg
1 package dumpling wrappers
Brown Butter Sauce:
4 T butter
3 T chicken stock
1/4 cup toasted hazelnuts, chopped
3/4 cup mustard greens, rough chopped
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup grated Parmesan cheese
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth.
Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the wrapper into a half-circle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap.
Bring a large pot of salted water to a boil and place the lune in the boiling water and gently stir. When they begin to float they are done, about 3 minutes.
Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the nuts and let cook until the butter starts to brown, about 2 minutes. Add greens and stock and saute another 1 minute. Add half the Parmesan and season with salt and pepper.
Using a slotted spoon, gently spoon the lune into the brown butter and gently stir for 30 sec. Sprinkle with Parmesan and serve.
I also made a quick caprese salad for Mr. S and me.
Stay tuned for my unofficial Mario Batali fan website!
jk I have a life