Chestnut tortelli with ricotta and speck, butter and sage

INGREDIENTS FOR 4

PASTA FOR RAVIOLI

30 G CHESTNUT FLOUR

30 G REMILLED SEMOLINA

60 G ITALIAN 00 FLOUR

1 PINCH SALT

1 WHOLE EGG

1 EGG YOLK

FILLING

200 G RICOTTA

50 G SPECK

1 BUNCH CHIVES

SALT

PEPPER

SAUCE

50 G BUTTER

SAGE

GRATED PARMIGIANO

I sift three flours, make a well and add eggs.

I mix with a fork and add salt.

I knead by hand, adding a tablespoon water if firm according to eggs and flour absorption.

I shape smooth ball, wrap and rest for 30 minutes.

I make filling.

I mix chopped speck, ricotta, salt, pepper and chives.

I roll pasta thinly.

I cut discs.

I pipe filling in centre.

I seal with ravioli tool or fork on a semolina-floured surface. I made 28.

I gently boil in salted water for about 5 minutes to avoid breaking.

I melt butter and sage, lift tortelli gently into pan, mix briefly and add Parmigiano.