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Ingredients
Tortellini with Mushroom Sauce
- To serve
- 400 grams Chestnut mushroom
- 1 handful Sage
- 100 grams Pancetta
- 4 Tbsps butter
- salt
- peppers
- 50 grams Parmesan (freshly grated)
- For the pasta
- 350 grams Durum wheat (such as, from Semola Grano Duro, Ital. Feinkosthandel)
- 2 eggs
- 80 milliliters water
- 1 Tbsp vegetable oil
- ½ tsp salt
- vegetable oil (for brushing)
- For the filling
- 400 grams Boiled potato (freshly cooked)
- 3 garlic cloves
- 8 Sage
- 1 sprig thyme
- 1 handful Arugula
- 1 Tbsp butter
- 1 egg
- salt
- peppers
- Nutmeg
- 1 Tbsp cornstarch (as needed)
For the pasta, place all the ingredients for the pasta in a bowl and knead into a smooth dough. Brush with oil, wrap in plastic wrap and leave to rest for 30 minutes.
For the filling, peel the hot potatoes and press through a ricer. Rinse the remaining ingredients. Peel or brush and cut very small. Sauté in butter.
Mix the potato mixture with the egg. If the mixture is too moist, add some cornstarch.
Divide the dough into 2-3 portions and roll out on a lightly floured surface into large, thin plates. Cut out large circles of about 8 cm (approximately 3 inches) with a glass or a round cutter.
Spoon the stuffing onto the centers of each circle.
Brush the edges with water and fold the circles together by bringing the lateral ends around the filling and pressing together firmly. Leave to rest on a floured kitchen towel for about 1 hour.
To serve, wipe the mushrooms with kitchen paper and cut into slices. Rinse the sage, shake dry and chop coarsely.
Simmer the tortellini for 2-4 minutes in plenty of salted water.
Cut the pancetta into strips and fry in butter along with the mushrooms. Fry until no more liquid remains in the pan and then add the sage.
Lift out the tortellini with a skimmer and add it to the mushrooms. Mix in, season and arrange on warmed plates.
Serve showered with Parmesan.