Tortelloni Di Zucca

Ingredients

some black pepper
375 gr flour
3 eggs
7 ml oil
30 ml water
1 squash
18 gr escarole
22 gr butter
100 gr cheese
2 gr parsley
55 gr ham
1 egg
34 gr butter
240 ml cream
60 ml sauce
240 ml water
22 gr butter in a skillet over high hea squash
4 cutter to out rounds of dough
1 1/2 squash filling on lower
1/2 round
1/2 round over filling
60 ml butter in a saucepan

Instructions

Meanwhile, cook tortelloni in a large pot of boiling salted water until they float to the surface, then boil 1 minute longer; drain. Place the tortelloni in heated serving bowls, nap with sauce and serve immediately, with additional Parmesan and white pepper.