Chestnut Triangoli Recipe
Make Chestnut Triangoli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Chestnut Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, crack in the eggs, and gradually incorporate the flour into the eggs using a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Chestnut Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, mash the roasted chestnuts until smooth. Add ricotta cheese, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined.
Assembly and Cooking
- 4
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece on a floured surface until thin, about 1/16 inch thick.
- 5
Cut and Fill the Triangoli
Using a round cutter, cut out circles from the rolled dough. Place a teaspoon of chestnut filling in the center of each circle. Fold the dough over to create a half-moon shape, then pinch the edges to seal tightly.
- 6
Cook the Triangoli
Bring a large pot of salted water to a boil. Gently drop in the triangoli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Sauce Preparation
- 7
Final Assembly
- 8
Serve
Plate the cooked triangoli and drizzle the sage butter sauce over them. Garnish with additional grated Parmesan cheese if desired.
