Roasted Kabocha Squash Tortelloni in Brodo

This tortelloni (a bigger version of tortellini) is stuffed with roasted kabocha squash and Parmigiano Reggiano. We use a pinch of nutmeg and cinnamon and a bit of chestnut honey to let the earthy, nutty flavors of the squash and Parmiggiano Reggiano shine. 

This quart of soup generally provides two main course servings for adults with healthy appetites or 3-4 servings as an accompaniment. It includes 12 oz. of tortelloni (approximately 36) and 24. oz of brodo.

INGREDIENTS
Tortelloni: Apple Cider Vinegar, Butter, Chestnut Honey, Cinnamon, Extra Virgin Olive Oil, Kabocha Squash, Nutmeg, Parmigiano Reggiano, Salt
Brodo: Bay Leaf, Carrot, Celery, Chicken Bones, Onion, Parsley, Salt, Thyme, Tomato Paste
Pasta Dough: Egg, Extra Virgin Olive Oil, Flour, Salt

SERVING INSTRUCTIONS

• Keep tortelloni frozen.

• Bring brodo to a boil.

• Cook frozen tortelloni in brodo for approximately 3 minutes.

• Garnish with Grana Padano.