Tortelloni Di Zucca

Directions

1. 1

   PASTA----------------------------------- 3 c Flour, all purpose 3 lg Eggs, lightly beaten 1 1/2 ts Oil, olive 2 tb Water (about)

2. 2

   Transfer to a lightly floured work surface and knead for about 5 minutes

3. 3

   Cover with a damp cloth and set aside for 30 minutes

4. 4

   For Filling: ============ Halve the squash and remove all of its seeds and strings

5. 5

   Cut the squash up into large wedges and cook, covered, in boiling salted water until tender, about 12 minutes

6. 6

   Drain completely and cool briefly

7. 7

   Scoop out the flesh

8. 8

   You should have about 2 cups.) Place the escarole in a saucepan with about 1 cup of water