Home-made Tortelloni

Sorry for being a bit lax the past several days, have been a tad under the weather and thus not much cooking happening. That should change by the weekend though so bear with me in the meantime.

Before taking ill, I was able to create these as part of a weekend meal. I started off by making a simple egg-pasta and rolled it out really thin. I then cut it into small squares.
For stuffing, I halved a spaghetti squash, basted with some oil and spices and proceeded to roast in the oven. In a pan I sauteed some swiss chard that I chopped up finely.
After the squash was roasted I pulled out the strands, added it to the chard, tossed in some asiago and and some romano and cooked until melted in.

After making the filling I pulsated it in the processor to make it a tad more consistent and easier for stuffing the tortelloni. I took a spoon, added some to the center of each square. I then folded them into a triangle, took the two corners from the longer side and wrapped around in a loop separate from the rest of the triangle. To cook, I just tossed them in some boiling water and let cook for about 5 minutes after they started to float.

I made a sauce with some Asiago, Parmesan, and some milk in a saucepan. I then topped the tortelloni with some pumpkin-seed oil.

Enjoy.