Tortelloni With Butter Sage Sauce
- 1/2 cup finely-chopped roasted chestnuts
- 8 ounces goat milk ricotta cheese
- 1 large egg
- 1/4 cup finely-chopped Italian parsley
- 1 pinch grated nutmeg
- 1 teaspoon salt
- TORTELLONI AND SAUCE:
- 1 recipe Basic Fresh Egg Pasta dough (see recipe), rolled to thinnest setting
- 6 sage leaves
- 5 tablespoons butter
- Salt to taste
- Freshly-ground black pepper to taste
In a large bowl, combine the chestnuts, ricotta, egg, parsley, nutmeg, and salt. Blend to form a loose paste. Cut the pasta into 4-inch squares and place 1 tablespoon of filling in the center of each square. Fold into triangles, pressing out any air around the filling. Press to seal the edges. Bring the points of the long side of the triangle together, forming a ring (or a hat) and seal between your fingers.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt. Drop the tortelloni in the boiling water and cook for 8 to 10 minutes at a high simmer.
In a sauté pan, heating with medium-low flame, melt the butter and sage slowly, combining the flavors. Once tortelloni are done, drain pasta, reserving 1/2 cup of the pasta water.
Place tortelloni in the sauté pan with the melted butter and sage. Add the reserved pasta cooking water and toss to combine. Heat for about 30 seconds, seasoning with salt and freshly ground black pepper to taste. Serve.
This recipe yields 4 servings.