Tortelloni With Butter Sage Sauce

Recipe Ingredients

		Filling
1/2 cup	73g / 2.6oz	Finely-chopped roasted chestnuts
8 oz	227g	Goat milk ricotta cheese
1 oz	28g	Egg (large)
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1		Grated nutmeg
1 teaspoon	5ml	Salt
		Tortelloni and Sauce
1		Basic Fresh Egg Pasta dough - (see recipe),
		Rolled to thinnest setting
6		Sage leaves
5 tablespoons	75ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 saute 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 saute 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.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1A01) - from the TV FOOD NETWORK

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