Chef Bill Fuller,
Big Burrito Restaurant Group

To make filling, split one butternut squash lengthwise and scoop out seeds. Lightly oil the faces, season with salt and pepper, and place face down on a baking sheet. Roast at 350˚ until squash is soft. Remove, and let cool. Scrape the butternut meat into a bowl, and add 1 pound of mascarpone cheese and 1/4 pound of grated Parmesan cheese. Mix well, and season with salt and pepper. Combine 2 cups heavy cream with 1/2 pound of Gorgonzola, a slight scrape of nutmeg, and salt and pepper to taste. Bring to a simmer, and cook for 5 to 10 minutes. Adjust seasonings. Cut eight sheets of fresh pasta dough into 4-inch by 6-inch squares, and lay pieces on table running lengthwise away from you. Place approximately 1/8 cup of butternut squash filling along each sheet’s long bottom edge, and gently roll pasta into a filled tube. Place each tube seam-side down on an 8-1/2 by 11-inch pan, top with Gorgonzola cream, and place in oven on 350˚ for 45 minutes. Serve and top with extra Gorgonzola cream, 2 to 3 tablespoons freshly chopped parsley, and 1/8 cup crushed, toasted hazelnuts.