Chestnut Tortelli with Red Wine Sauce – Veg.

3 eggs with a pinch of salt, the olive oil and the flour in the wide of the food processor form and prepare with the dough hook to a firm pasta dough. If the dough does not become homogeneous, add 1 to 2 tsp of water. If it is still too soft, add a little more flour. Form the dough ball in a freezer bag and rest in the refrigerator for 1 hour. Preparation Photo: private On a flat plate, mash the chestnuts thoroughly with a fork, only a few very small pieces should remain.

Mix in a baking bowl with ricotta, the white port, pepper & salt and a hint of nutmeg, this works well with a rubber spatula.

Remove the skin from the shallots and dice them. Melt 1 tsp butter in a Reindl, add shallot cubes and peppercorns and sweat lightly. Extinguish with the red port wine and cook on high temperature almost completely. Pour in the red wine and reduce to 1/3. Set the Reindl aside. Cut the remaining butter into cubes and place in the freezer form.

Beat 1 egg in a mug and mix thoroughly with a fork. Cut the pasta dough into four pieces. Press one piece a little flat, dust both sides with a little flour and turn through the widest setting of the pasta machine. Fold 1/3 of each pasta sheet inward, creating an almost square piece with two straight edges and about 12 inches wide.

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