6 chestnuts (chopped)
1 small head of garlic (roasted)
1 1/2 cups butternut squash (roasted)
1/2 cup mozzarella cheese
1/4 cup bread crumbs
salt & pepper
Everything goes into the food processor until well incorporated. Follow THESE instructions to make the pasta dough and to assemble these little beauties. The sauce was made from 1 diced shallot, olive oil, 1 1/2 cups white wine, a knob of butter, sage, orange zest, and sliced chestnuts. I garnished the dish with fried sage leaves and a little bit of parmesan.