Tortelloni Filled with Potatoes and Pancetta

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Tortelloni Filled with Potatoes and Pancetta
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
4
For the dough
350 grams Durum wheat (such as Semola Grana Duro, Ital. Feinkosthandel, plus more for the work surface)
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)
130 grams Pancetta
3 garlic cloves
8 Sage
1 sprig thyme
1 handful Arugula
1 Tbsp butter
1 egg
salt
peppers
Nutmeg
1 Tbsp cornstarch (as needed)
To serve
400 grams Chestnut mushroom (mixed)
400 grams Porcini mushroom (mixed)
1 handful Sage
4 Tbsps butter
salt
peppers
How healthy are the main ingredients?
Porcini mushroomArugulaSagethymeeggsalt

Preparation steps

1.

For the dough: Put all the ingredients for the dough in a bowl and knead until smooth. Brush with oil, wrap in plastic wrap and let stand 30 minutes.

2.

For the filling: Peel the potatoes while still hot and press through a potato ricer. Cut the remaining ingredients into very small pieces. Heat the butter in a skillet and saute the pancetta, garlic, sage, thyme and arugula until tender. Transfer to a bowl and stir in the potatoes and the egg. Season with salt, pepper and nutmeg. 

3.

If the mixture is too wet,  stir in the cornstarch.

4.

Divide the dough into 2-3 portions and thinly roll out on a lightly floured surface. With the rim of a glass or a round biscuit cutter, cut out 8 cm (approximately 3 1/4 inches) large circles. Place about 1 tablespoon of filling on the bottom half of each round.

5.

Brush the edges with water, fold the circles in half and press together firmly to seal. Let rest on a floured kitchen towel for 1 hour.

6.

To serve: Meanwhile, wipe the mushrooms with a damp paper towel, cut off the stems and coarsely chop the mushrooms. Rinse the sage and shake dry.

7.

Cook the tortelloni in a large pot of boiling salted water until they bob to the surface, 2-4 minutes. 

8.

Heat the butter and sage in a skillet and saute the mushrooms until tender. Lift the tortelloni from the water with a skimmer, add to the pot with the mushrooms, toss and arrange on warmed plates. Serve seasoned with salt and pepper.