Tortelli di Castagne: Chestnut Tortelli

Name: Tortelli di Castagne: Chestnut Tortelli
Prep time: 12 h 55 min
Cook time: 12 h 55 min
Total time: 12 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 454 grams dry chestnuts; 237 milliliters cream; 4 eggs; 828 milliliters flour; 1 pint milk; 1 pinch Pinch nutmeg; 1 teaspoons extra-virgin olive oil; 473 milliliters freshly grated Parmigiano-Reggiano, plus more for grating over the finished dish; 8 sage leaves; 8 Tbsps sweet butter; 2 whole eggs, plus 2 yolks

You can never have too many main course recipes, so give Tortelli di Castagne: Chestnut Tortelli a try. This recipe makes 6 servings with 930 calories, 30g of protein, and 47g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have pepper, chestnuts, olive oil, and a few other ingredients on hand, you can make it. To use up the sweet butter you could follow this main course with the Heavenly Apple Cake as a dessert. From preparation to the plate, this recipe takes about 12 hours and 55 minutes.

Instructions

Soak the chestnuts in salted water for 12 hours or overnight.

Ingredients you will need

Chestnuts

Water

Drain the chestnuts, peel them, and place in a heavy-bottomed saucepan with the milk and cream.

Ingredients you will need

Chestnuts

Cream

Milk

Equipment you will use

Sauce Pan

Add enough water so that the chestnuts are completely covered and cook over medium-high heat, taking care not to scorch the milk, until the chestnuts are easily mashed with a fork, about 30 to 45 minutes.

Ingredients you will need

Chestnuts

Water

Milk

Drain the chestnuts, reserving the cooking liquid, mash and allow to cool. Once cool, place in a bowl and add the cheese, eggs, nutmeg and black pepper. If necessary, add some of the cooking liquid to bring the mixture to the proper consistency. It should hold its shape when a tablespoon-sized ball is removed from the batch, but should not be so stiff that you risk tearing the delicate pasta that will envelop it.

Ingredients you will need

Black Pepper

Chestnuts

Cheese

Nutmeg

Pasta

Egg

Equipment you will use

Bowl

Divide the prepared pasta dough into 3 equal-sized balls and roll each ball out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Cut each sheet of pasta into 4-inch squares.

Ingredients you will need

Pasta

Place a tablespoon of the chestnut filling in the center of each square and fold the squares, corner to corner, then join the remaining corners to form the tortelli. Set the tortelli on a sheet tray dusted with flour, and cover with clean, damp kitchen towels.

Ingredients you will need

Chestnuts

All Purpose Flour

Equipment you will use

Kitchen Towels

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the tortelli into the boiling water and cook 2 minutes.

Ingredients you will need

Water

Salt

Meanwhile, in a 14 to 16-inch saute pan, heat the butter until it foams and subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the sage and allow to rest.

Ingredients you will need

Sage

Drain the pasta, reserving the cooking liquid, and add to the saute pan with the butter.

Ingredients you will need

Butter

Pasta

Equipment you will use

Frying Pan

Add a few splashes of the pasta cooking water and toss over high heat 2 minutes to coat and emulsify the sauce. Divide the pasta evenly among 4 warmed pasta bowls, top with grated Parmigiano-Reggiano and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Pasta

Sauce

Water

Equipment you will use

Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap