Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Tortelli di Castagne: Chestnut Tortelli
Total:
12 hr 55 min
Prep:
12 hr 10 min
Cook:
45 min
Yield:
6 servings
Total:
12 hr 55 min
Prep:
12 hr 10 min
Cook:
45 min
Yield:
6 servings

Ingredients

  • 1 pound dry chestnuts
  • 1 pint milk
  • 1 cup cream
  • 2 cups freshly grated Parmigiano-Reggiano, plus more for grating over the finished dish
  • 2 whole eggs, plus 2 yolks
  • Pinch nutmeg
  • Freshly ground black pepper
  • 1 recipe basic pasta dough, recipe follows
  • 8 tablespoons sweet butter
  • 8 sage leaves
  • Basic Pasta Dough:
  • 3 1/2 to 4 cups flour
  • 4 eggs
  • 1/2 teaspoon extra-virgin olive oil

Directions

Soak the chestnuts in salted water for 12 hours or overnight. Drain the chestnuts, peel them, and place in a heavy-bottomed saucepan with the milk and cream. 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. 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. 

Divide the prepared pasta dough into 3 equal-sized balls and roll each ball out to the thinnest setting on a pasta rolling machine. Cut each sheet of pasta into 4-inch squares. 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. 

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

Meanwhile, in a 14 to 16-inch saute pan, heat the butter until it foams and subsides. Add the sage and allow to rest. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the butter. 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. 

Basic Pasta Dough:

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.

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. 

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. Roll or shape as desired. ;

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tortelli di Mele (Apple Tortelli)

Recipe courtesy of Mario Batali

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Zuppa Di Castagne: Chestnut Soup

Recipe courtesy of David Rocco

Potato Tortelli

Recipe courtesy of Mario Batali

Sformato di Castagne (Savory Chestnut Custard)

Recipe courtesy of Mario Batali

Tortelli con la Coda (Tortelli with Tails)

Recipe courtesy of Mario Batali

Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Recipe courtesy of Mario Batali

Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli)

Recipe courtesy of Mario Batali

Tortelli Alle Erbette

Recipe courtesy of Mario Batali

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food 

12:30pm | 11:30c

Man Fire Food 

1:30pm | 12:30c

Man Fire Food 

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here