Filled Pasta with Potatoes and Pancetta

Ingredients

• 350 g hard wheat flour (e.g., Semola Grana Duro, Ital. specialty shop)
• 2 Eggs
• 80 ml water
• 1 tbsp oil
• 0.5 tsp Salt
• oil (for greasing)
• 400 g boiled potatoes (freshly cooked)
• 130 g pancetta
• 3 Garlic cloves
• 8 sage leaves
• 1 sprig thyme
• 1 handful Arugula
• 1 tbsp butter
• 1 egg
• Salt
• Pepper
• nutmeg
• 1 tbsp cornstarch (as needed)
• 200 g mixed mushrooms
• 200 g mixed porcini
• 1 handful sage leaf
• 4 tbsp butter
• Salt
• Pepper

Instructions

1. 1.

   Put all dough ingredients in a bowl and knead into a smooth dough. Brush with oil and wrap in plastic film, let rest 30 minutes.

2. 2.

   For the filling, peel the hot potatoes and press through a potato masher. Chop the remaining ingredients finely, except for the eggs which are sautéed in oil.

3. 3.

   Add the eggs to the potatoes, mix together. If the mixture is too wet, knead in the cornstarch.

4. 4.

   Divide the dough into 2-3 portions and roll on a lightly floured surface into large thin sheets. Cut circles about 8 cm with a glass or round cutter. Place one tablespoon of filling in the center of each circle.

5. 5.

   Brush edges with water, fold circles in half, bring sides together around the filling and press firmly. Let finished tortelloni rest on a floured kitchen towel for about an hour.

6. 6.

   Meanwhile, rub mushrooms with a kitchen rag, trim stems thinly, chop them, wash sage and shake dry.

7. 7.

   Cook tortelloni in plenty of salted water 2-4 minutes.

8. 8.

   Sauté mushrooms in butter with sage, lift tortelloni from the water with a slotted spoon, add to mushrooms, mix, and serve on preheated plates seasoned with pepper and salt.