Today I present to you this wonderful, luxurious dish with autumn flavors: tortelloni with chestnuts and sausage. Rich in filling and flavor, with a simple seasoning of butter and sage that doesn’t overshadow the aromas of the filling.
Did you know that making fresh filled pasta at home isn’t difficult? Ok, it takes some time, yes, but the satisfaction of seeing the finished dish is immense.
And here is the wine that pairs perfectly with these tortelloni, the red wine Lagrein Riserva “Taber” from the Bolzano winery, in fact, I created this dish specifically for it!
- Difficulty: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 4-6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 6 tbsp semolina flour
- 3 eggs
- 9 oz sausage
- 2 sprigs thyme
- 10.5 oz boiled chestnuts (weight after shelling)
- 3.5 oz robiola cheese
- 1 egg
- to taste salt
- to taste pepper
- 7 tbsp butter
- 16 leaves sage
Steps
Mix the flour and semolina on a work surface and form a well. Place the eggs in the center and knead everything until you obtain a homogeneous dough. If necessary, add 1-2 tablespoons of water.
Form a ball with the dough, cover with an overturned bowl or wrap in plastic wrap and let it rest at room temperature for 30 minutes.
Peel and crumble the sausages and brown them for a few minutes in a pan, until they are slightly colored. Add the previously washed thyme leaves, mix, and remove from the heat. Add half of the robiola cheese, mix, and set aside.
Place about 2/3 of the chestnuts in a mixer with the remaining robiola cheese and the egg. Lightly salt and blend until you obtain a cream. If it’s too dry, add 1-2 tablespoons of cream or water. Finely chop the remaining chestnuts.
Add the chestnut cream and chopped chestnuts to the browned sausage and mix everything well. Let it cool completely.
Divide the dough into 8 pieces.
Flour the first piece well with semolina and cover the others in the meantime, as the dough dries quickly.
Roll it out with the help of a pasta machine, or alternatively, with a rolling pin, until you reach a thickness of about 1/8 inch. Cut into squares of about 2 x 2 inches and place about 1 teaspoon of filling in the center of each. Moisten the edges with a little water and then, one at a time, form the tortelloni by joining two opposite corners to form a triangle, pressing well along the edges to seal them. Then moisten the two corners of the lower ends (long part) and join them around a finger to create the classic tortelloni shape.
Place them on a surface well sprinkled with semolina and proceed in the same way with the remaining dough and filling.
Bring plenty of water to a boil in a large pot and salt it. Drop the tortelloni and let them simmer for about 10 minutes. Taste test, as cooking time also depends on the thickness of your dough.
Meanwhile, melt the butter in a pan and fry the previously washed and dried sage leaves until crispy and the butter has become a nutty brown color.
Drain your tortelloni with chestnuts and sausage and toss them in the pan with the butter seasoning. Serve immediately with a sprinkle of pepper, for those who like it.
Serve your tortelloni with chestnuts and sausage accompanied by a glass of “Taber” Lagrein Alto Adige DOC Riserva from the Bolzano Winery.
