These fresh tortellini are made from a mixture of all-purpose flour and subtly sweet chestnut flour, then stuffed with pungent, savory chestnut purée and fluffy ricotta. Resting the dough overnight gives the tortellini a saturated brown color and deep, complex flavor.
For the tortellini
- 1 cup all-purpose flour, plus more for dusting
- 1 cup chestnut flour
- 3⁄4 tsp. kosher salt
- 2 large eggs
- 2 large egg yolks
- 3⁄4 cup ricotta
- 1⁄4 cup unsweetened chestnut purée
- 1⁄2 tsp. kosher salt
- 2 pinches ground nutmeg
For the sauce
- 6 tbsp. unsalted butter
- 1 large shallot, minced
- pinches Kosher salt
- Freshly ground black pepper
- Juice of 1 lemon
- 6 large sage leaves
Make the pasta: In a large bowl, add the all-purpose flour, chestnut flour, and salt; stir briefly to combine. Form a well in the center and add the eggs and egg yolks. Using fingers or a fork, break up the eggs and begin to stir them into the flour, starting with smaller circles and growing the circles wider. Continue mixing until a dough forms.
Turn out the dough onto a lightly floured work surface and incorporate any remaining crumbs from the bowl. Knead, dusting lightly with more flour as needed, until the ball of dough is smooth and elastic, about 5 minutes. Wrap in plastic wrap and chill for at least 30 minutes or ideally overnight.
Make the filling: In a food processor, add the ricotta, chestnut purée, salt, and nutmeg; process until smooth. Use immediately or refrigerate in a sealed container up to 1 day.
Set a small bowl of water next to a clean workstation. Retrieve the dough and slice into 5 pieces. Wrap 4 of these back in the plastic wrap. Working on a lightly floured surface, roll out the dough as thinly as possible. Cut out rounds using a 2-inch cookie cutter. Working one round at a time, place a scant 1⁄2 teaspoon of filling in the center. Very lightly wet the rim of the round with water, then fold the ends over the filling to meet and form a half-moon shape; press together firmly to seal. Lightly wet both of the pointed tips, then fold them together to meet and form a ring. If desired, fold the top curved edge of the ring down to cover some of the bump. Set on a lightly floured baking sheet and repeat with the remaining rounds and pieces of dough. (At this point you can freeze the tortellini on the baking sheet; once frozen, store in resealable plastic bags or containers. Boil from frozen.)
In a medium pot of boiling, salted water, add the tortellini. Let cook, stirring occasionally, until the pasta floats to the top, 4–5 minutes. Remove using a slotted spoon and transfer to a large serving bowl or 2 individual bowls.
Make the sauce: Working quickly, in a medium saucepan, melt 5 tablespoons of the butter over medium-high heat. Heat until bubbling, then begin to swirl the pan until the butter is starting to lightly brown and smell nutty, 2–3 minutes. Add the shallot and season with salt and pepper; cook, stirring occasionally, until the smallest bits are just beginning to brown, about 2 minutes. Add the lemon juice, sage, and the remaining butter and cook, stirring to incorporate the butter, just until melted.
Pour the sauce over the pasta; toss gently to coat. Serve immediately.