Tortelloni Filled with Potatoes and Pancetta
Ingredients
- 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
Preparation steps
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.
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.
If the mixture is too wet, stir in the cornstarch.
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.
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.
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.
Cook the tortelloni in a large pot of boiling salted water until they bob to the surface, 2-4 minutes.
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.
