Chestnut tortelloni with mushroom and ricotta filling, butter and sage

Wonderful! I love chestnut flour in pasta dishes. These tortelloni are delicious and flavourful: a real success.

INGREDIENTS DOUGH FOR ABOUT 20 PIECES

100 g CHESTNUT FLOUR

100 g TYPE 00 FLOUR

2 EGGS

FILLING

250 g SAUTÉED BUTTON MUSHROOMS

250 g COW'S MILK RICOTTA

50 g GRATED GRANA PADANO OR PARMESAN

SALT

PEPPER

TO SERVE

BUTTER

SAGE

GRANA PADANO OR PARMESAN AS NEEDED

DOUGH

I sift both flours onto the worktop.

I make a well and add lightly beaten eggs, incorporating flour gradually with a fork.

I start kneading by hand.

I knead thoroughly until smooth, wrap in cling film and rest for at least half an hour.

For the filling, I clean and slice the mushrooms. I heat extra virgin olive oil and a garlic clove in a pan, add mushrooms and cook over a high heat for around ten minutes. At the end, add salt, pepper and chopped parsley. I blend with ricotta, add Parmesan, adjust salt and pepper, mix and put in a piping bag.

I roll the dough with a pasta machine, not too thin, and place mounds of filling on the sheets.

I fold the pasta, moistening the edges if wanted, and seal well, pushing out air.

I cut tortelloni with a cutter, leaving some pasta around the filling as I like.

I seal the edges with fork tines.

I prepare them all on a floured surface; semolina flour is fine too.

I boil salted water and cook the tortelli for five minutes. In a large pan, I brown butter, a little extra virgin olive oil, a garlic clove and sage leaves. Boil the tortelli gently so they do not break, turning carefully.

I gently drain into the melted butter and coat with the sauce.

I plate and sprinkle with grated cheese.