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1
In a large bowl, combine the chestnuts, ricotta, egg, parsley, nutmeg, and salt.
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2
Blend to form a loose paste.
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3
Cut the pasta into 4-inch squares and place 1 tablespoon of filling in the center of each square.
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4
Fold into triangles, pressing out any air around the filling.
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5
Press to seal the edges.
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6
Bring the points of the long side of the triangle together, forming a ring (or a hat) and seal between your fingers.
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7
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
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8
Drop the tortelloni in the boiling water and cook for 8 to 10 minutes at a high simmer.
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9
In a saute pan, heating with medium low flame, melt the butter and sage slowly, combining the flavors.
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10
Once tortelloni are done, drain pasta, reserving 1/2 cup of the pasta water.
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11
Place tortelloni in the saute pan with the melted butter and sage.
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12
Add the reserved pasta cooking water and toss to combine.
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13
Heat for about 30 seconds, seasoning with salt and freshly ground black pepper to taste.
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14
Serve.
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15
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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16
Make a well in the middle of the flour and add the eggs and the olive oil.
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17
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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18
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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19
The dough will come together when half of the flour is incorporated.
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20
Start kneading the dough with both hands, using the palms of your hands.
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21
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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22
Lightly re-flour the board and continue kneading for 6 more minutes.
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23
The dough should be elastic and a little sticky.
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24
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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25
Roll or shape as desired.
