Brown Butter Pumpkin Tortellini | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: OXO Good Grips Container: http://amzn.to/1pJbVjj Nonstick All-Clad saute pan: http://amzn.to/1zsU4PL Induction Stove Top: http://amzn.to/1kZnP7f All Clad Sauce Pot: http://amzn.to/1qSiGlt Pasta Maker: http://bit.ly/1xIjCGD Shun Kaji Knife Set: http://amzn.to/1LXz9eu INGREDIENTS: -Pumpkin Filling 2 cups roasted pumpkin 1-2 egg yolks 1/4 cup parmesan cheese 1/4 cup ricotta cheese (optional) 1 tbsp sliced sage 1 tsp nutmeg salt and pepper to taste -Dough 2 cups all purpose flour (double zero flour preferred) 4 egg yolks 1 Tbsp olive oil 1 tsp salt 2-3 Tbsp water if needed -To Finish 3 Tbsp butter 2-3 tbsp pine nuts 1/2 of a lemon A dozen or more fresh sage leaves for frying 1-2 Tbsp parmesan cheese to finish