Tortelloni with Chestnut and Sausage Filling

A true autumn highlight in terms of flavor: tortelloni with a chestnut and sausage filling. Making fresh filled pasta at home isn’t as difficult as it sounds – it just takes a little time. But once the tortelloni are on your plate, it’s deeply satisfying. These tortelloni pair beautifully with a good glass of Lagrein Riserva “TABER”.

Ingredients for 4 servings

	For the pasta dough
250 g	type 00 flour
50 g	fine semolina
3	eggs
	For the filling
250 g	fresh sausage
2 sprigs	thyme
300 g	cooked and peeled chestnuts
100 g	Robiola (Italian soft cheese)
1	egg
	salt
	pepper
	Also
100 g	butter
16	sage leaves

Wine recommendation

Lagrein "Taber" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

For the pasta dough

Mix the flour and semolina on a work surface and form a well in the center. Add the eggs to the well and knead everything into a smooth, homogenous dough. If needed, add 1–2 tablespoons of water. Shape into a ball and let rest, covered with a bowl or wrapped in cling film, for about 30 minutes at room temperature.

For the filling

Remove the sausage casing, crumble the meat, and sauté in a pan until lightly browned. Add the thyme leaves, stir, and remove from the heat. Add half of the Robiola, mix well, and set aside. Place about two-thirds of the chestnuts into a blender with the remaining Robiola and the egg. Add a pinch of salt and blend until creamy. If the mixture is too dry, add 1–2 tablespoons of cream or water. Finely chop the remaining chestnuts. Add the chestnut cream and chopped chestnuts to the sausage mixture and mix thoroughly. Let cool completely.

Shaping the tortelloni

Divide the dough into 8 portions. Roll the first piece in semolina, keeping the remaining pieces covered as the dough dries out quickly. Roll the dough out with a pasta machine or rolling pin to about 2 mm thickness. Cut the sheet into 5 x 5 cm squares. Place a teaspoon of filling in the center of each square and moisten the edges with water. Fold two opposite corners to form a triangle and press the edges firmly. Then moisten the two bottom corners (the long side), bring them around your finger and press together to form the classic tortelloni shape. Place on a surface dusted with semolina and shape the remaining tortelloni.

Finishing

Bring plenty of salted water to a boil in a large pot. Simmer the tortelloni for about 10 minutes. The exact cooking time depends on the thickness of the dough, so taste one to check. Meanwhile, melt the butter in a pan and add the washed and dried sage leaves. Let the sage turn crispy and the butter golden brown for a nutty flavor. Drain the tortelloni and toss in the sage butter. Serve immediately, optionally with some freshly ground pepper.

Serve the tortelloni with chestnut and sausage filling alongside a glass of Lagrein Riserva “Taber” from Cantina Bozen.

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