Chestnut Tortelli with Wild Duck Sauce

Recommended wines


• Col Livius *Friulano

• Merlot


Pasta dough: g 200 / 7 oz durum wheat semolina · g 50 / 1,8 oz wholemeal flour ·2 whole eggs · ½ sachet saffron ·
Filling: g 250 fresh mascarpone (cream cheese) · 3 tbs. grated pecorino cheese · g 100/ 3,6 oz chestnuts peeled and boiled · salt·
Wild-duck sauce: g 200 / 7 oz minced wild-duck from which a white ragù sauce rich in vegetables is prepared, vegetables used are celery, onions, and carrots·


Mix all the ingredients for the dough in a bowl or in a mixer until the pastry is blend compact,
cover and leave to stand.
Meanwhile, mix the mascarpone, pecorino and peeled and boiled chestnuts together,
stir until blended and add salt.
Roll the pastry into a thin, wide leaf. Using a small round mould,
make 5-6 cm circles (5 per serving), place a spoon of filling in the centre of each, moisten around the edges and fold in pockets with a cross-shaped closure (tortelli). Store in the fridge.
Cook in simmering salted water for 3-4 minutes until slightly undercooked.
Drain carefully, place the tortelli on the edge of the plate and spoon some duck sauce in the centre.
Sprinkle with grated pecorino cheese and serve at once.