Tortelloni Di Zucca

Ingredients

some black pepper
3 c flour
3 eggs
1 1/2 ts oil
2 tb water
1 squash
1 c escarole
1 1/2 tb butter
7/8 c cheese
1 tb parsley
1/4 c ham
1 egg
1/4 c butter
1 c cream
1/4 c sauce
1 cup water
1 1/2 tablespoons 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
1/4 cup 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.