Chicken Confit Tortellini with Butternut Squash Purée

Ingredients:

4 Bone in, Skin on Chicken Thighs

2 cups Canola Oil

2 cups Olive Oil

1 cup Ricotta

1 cup Parmesan

2 tbsp Parsley

1/4 tsp Nutmeg

A few Fresh Pasta Sheets

2 tbsp Butter

2 Shallots, minced

3 cups Butternut Squash, chopped

1 Apple, diced

3 cups Chicken Stock

Salt and Pepper

2 tbsp Heavy Cream

Instructions:

Preheat oven to 225 degrees. In a Dutch oven place the chicken thighs and cover with both oils. Bake for 6 hours.

Once cooled, take the chicken out and shred it. Mix it with the ricotta, Parmesan and nutmeg.

Take dollops of the filling and place on one half of a fresh pasta sheet. Fold over and cut out to make tortellini shaped pasta.

Place the pasta on a baking sheet with some cornmeal to prevent sticking. Cover with a towel until ready to use.

In a pot on medium heat add the butter and shallots. Cook until translucent. Add the squash, apple and chicken stock. Cook until tender. Blend with an insertion blender then stir in the heavy cream. Season to taste.

Boil the pasta until they float. 1-2 minutes.

To plate, add the purée to a plate with the pasta on top and garnish with parsley if desired. Enjoy!