HANDMADE WILD MUSHROOM TORTELLINI WITH CHICKEN SAUSAGE, CRISPY MAIITAKES, SWISS CHARD, MADURAT, AND SAGE
For the pasta dough:
4 cups 00 flour
1 cup durum semolina
1 Tbsp. Seasons Fleur de Sel Premium Salt
6 whole eggs
4 egg yolks
2 Tbsp. Seasons Porcini and Sage Infused Extra Virgin Olive Oil
Water, room temp., as needed (1-2 oz.)
For the filling:
2 Tbsp. Seasons Porcini and Sage Infused Extra Virgin Olive Oil (plus more as needed for sautéing)
3 lb. mixed wild mushrooms, rough chop (baby bellas, oysters, shiitakes, maiitakes, etc.)
4 sprigs of sage, chopped finely
3 medium shallots, small diced
Seasons Fleur de Sel Premium Salt as needed, to your taste
For the sauce and garnish:
2 TBSP Seasons Porcini and Sage Infused Extra Virgin Olive Oil
11⁄2 lb. Chicken sausage, removed from its casing
8 oz Maiitake mushrooms, cleaned and cut into bite size pieces
1 bunch Swiss chard, stems removed, rough chop (save the stems for another use!)
4 cups chicken stock
1⁄2 lb Madurat Goat Cheese (Available at Seasons Bethlehem)
1 sprig of sage, chiffonade, for garnish (optional)
Pasta dough can be done in a stand mixer, or by hand. If using the mixer, combine all the dry ingredients in the mixing bowl. Stir to fully incorporate them with each other. In a small bowl, combine the whole eggs, yolks, and olive oil. Make a well in the middle of your our mixture (create a hole, but do not expose the bottom of the mixing bowl) and add your eggs into the center. Use the dough hook attachment and turn on the mixture to speed 2. Give the dough a chance to start mixing, and then slowly add water; no more than a tablespoon at a time. Be sure to give each splash of water a chance to fully mix in before you consider adding more. The amount of water always varies for pasta dough. You will have added a sufficient amount of water when the dough is somewhat formed into a ball, it’s pulling away from the sides of the bowl, and it will be the slightest bit tacky.
It should not stick to your hands if you have added the proper amount. Let knead for 15 minutes; wrap tightly in plastic wrap, and let rest at least 30 minutes in the refrigerator.
If you opt to do your pasta dough by hand, you can start kneading it in a large bowl and then later transfer to your counter or another flat surface (large cutting board) for an easier clean up. It’s the same idea as using the electric mixer; mix your dry ingredients, add the wet ingredients to the center, start mixing with your hands. Slowly add water as needed. When the dough is starting to form into a ball, you can transfer it to a at surface so the kneading process is easier. Knead until the surface is smooth and uniform, about 15 minutes. Wrap tightly and let rest at least 30 minutes, refrigerated.
While the dough is resting, start sautéing the mixed mushrooms for the filling. Sauté them in a large pan without seasoning. When they start to brown, add the shallots and sage and cook for about one more minute. Set aside on a tray to cool. Once the mushrooms have cooled off, put them into a food processor or chop them finely by hand. Season the filling to taste.
Take out your pasta dough and cut into small sections (be sure to keep the portions you aren’t working with wrapped up so they don’t dry out). With a pasta roller, or a mixer attachment, roll out the dough to the thinnest setting. Place the sheet down on a well floured surface and cut the sheets into small squares (about 2×2). Grab your filling and gently spoon about 1⁄2 tsp into the center of each square. Wet two edges of each square with a scant amount of water. To seal your tortellini, fold in half to make a triangle, making sure to press the edges together. Fold the pocket of filling upward toward the top peak of the triangle. Set the pocket of filling against your middle finger and wrap the two corners around your finger. Press tightly to seal. Toss with our, set aside on well- floured baking sheet, and cover. Repeat with remaining pieces of dough. If you aren’t planning on using all the tortellini, freeze on a sheet tray, then bag them once they are completely frozen.
Heat a large sauté pan with 2 TBSP of Porcini and Sage Olive Oil. Add the sausage and cook almost all the way through; remove from pan and set aside. Sauté the maiitakes next, on high heat, so they brown and crisp up. Remove the mushroom and add the sausage back into the pan, along with the chicken stock. Bring to a simmer to reduce. While the stock is reducing, cook your tortellini in a large pot of generously salted water. The tortellini will be done cooking when they begin to oat to the surface, about 3-5 minutes. Add to the sauce, with a splash of pasta water and and the Madurat. Add the Swiss chard at the very end to wilt. The sauce should be a good consistency, gently clinging to everything. Once in the serving bowls, top with the crispy maiitakes and freshly chopped sage, if desired.