Ingredients
8.8 oz “00” Flour
8 Free Range Egg Yolks
2/1/4 tsp Milk
2/1/4 tsp Extra Virgin Olive Oil
½ Cup Additional Flour for Dusting the Work Surface
1 lb Ground Turkey, preferably dark meat
3 each Whole Free Range Eggs
½ Cup Finely Chopped Pistachios
1/1/2 tsp Kosher Salt
2 Tbsp Finely Chopped Fresh Flat Leaf Parsley
¾ tsp Spicewalla Rubbed Sage
¾ tsp Spicewalla Granulated Garlic
¾ tsp Spicewalla Granulated Onion
½ tsp Spicewalla Black Pepper, Table Grind
⅛ tsp Spicewalla Cayenne Chilli Powder
½ lb Thinly Sliced Prosciutto
20 oz Small Shiitake Mushrooms, cleaned, root end trimmed
1 Tbsp fresh sage, Torn into small pieces, divide into thirds
10 oz Madeira, divide into thirds
10 oz Chicken Stock, divide into thirds10 Tbs Cold, Unsalted butter, divide into thirds
½ C Fresh Chives, cut into ⅛” pieces
Vegetable Oil as Needed
Kosher Salt as Needed
Fresh Lemon Juice To Taste
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Preparation
Make Filling
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Using a stand mixer with a paddle attachment, combine all ingredients in the bowl.
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Begin on the lowest speed, increase to high. Process for about 20 seconds on high until all ingredients are fully incorporated.
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Transfer filling to the fridge until needed to stuff pasta.
Make Pasta Dough
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Place the “00” flour in a medium size mixing bowl. Form into a mound and make a depression in the center.
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In a separate smaller mixing bowl, whisk the Egg Yolks into a uniform mixture, do not aerate.
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Add the Milk and Extra Virgin Olive Oil to the Egg Yolks, whisk into a uniform mixture, do not aerate.
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Using a fork, slowly add the Egg Yolk, Milk, and Olive Oil Mixture to the center of the “00” Flour. Very slowly bring the outside edges of the flour into the mixture until a coarse mixture forms. To keep your work surface clean, begin to knead the dough in the bowl until it comes together.
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Using the additional “00” Flour, lightly dust your work surface, turn the dough out onto the surface and knead for approximately 10 minutes.
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The dough is ready when you press down into it with a finger hard enough to leave an imprint, and it immediately springs back.
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Form into a ball, cover tightly with plastic wrap and allow to rest at room temperature for a minimum of 30 minutes ( can be prepared up to 24 hours in advance if left refrigerated.)
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Lightly dust the work surface with additional “00” Flour, form the ball into a cylinder about wrist thick and 12” long. Flatten using a rolling pin until it is about ⅛” thick.
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Using a pasta rolling machine, begin to work the dough through the machine on the widest setting. Roll it through twice, and decrease to the next size down.
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Repeat the process until you have reached the thinnest setting on the machine. The dough should be translucent.
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Using a sharp knife or a pasta cutter, cut the dough into 1’ft long sheets.
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Cover with a slightly damp towel and reserve.
Assemble Tortelloni
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Lightly dust the work surface with remaining “00” flour.
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Place a Sheet of Pasta on the work surface and cut into 1/1/2 “ squares. Leave the remaining pasta sheets still covered by a damp towel until ready to use.
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Place 1 tsp of the Turkey Tortelloni Filling in the center of each square.
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Fold in half, into a triangle. Working from the center around the filling press outward to remove any air. Though dough should be able to stick to itself.
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Seal the edges by pressing firmly together.
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Take the left and right edges of the triangle and rotate until they meet. Firmly press together to seal the finished Tortelloni.
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Transfer to a lightly floured baking sheet and repeat the process with the remaining dough and filling.
Crisp Prosciutto
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Preheat oven to 300*F
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Lay the Prosciutto flat onto a baking sheet lined with parchment paper.
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Cook for approximately 20 mins, rotating after 10.
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Remove baking sheet from oven and allow the Prosciutto to cool on the tray. It should crispy and delicate, not greasy. Reserve for plating.
In Batches of 20 Tortellonis, Assemble Dish
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Bring a large pot of water to a boil, and reduce to a bare simmer. Aggressively season with kosher salt.
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In a large saute pan over high heat, bring 1 Tbs of vegetable oil to the smoking point. Add one third of amount of the Shiitake Mushrooms and cook, stirring occasionally for 2 minutes, until the Shiitakes are slightly wilted.
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Remove the saute pan from the heat, and add one third of the Fresh Sage. Stir to infuse into the oil. Add one third of the Madeira. Return to the heat and allow the Alcohol from the Madeira to flame off. Cook until the Madeira has been reduced by half.
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Add one third of the Chicken Stock and cook until it has been reduced by half.
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When the Shiitake Mushrooms get placed in the saute pan, drop 20 Pieces Tortelloni into the simmering water.
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Allow the Tortelloni to simmer until they float, stirring occasionally.
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When the Tortellini are floating, transfer them to the saute pan. Add 1 oz of the pasta cooking water to the saute pan.
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Return the saute pan to medium high heat and begin to reduce the liquid in the pan. Toss occasionally to coat the Tortelloni.
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When the liquid in the saute pan is almost a syrupy consistency, add one third of the butter, toss to incorporate fully. Remove from heat.
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Taste the sauce, and adjust the seasoning with Kosher Salt and Fresh Lemon Juice as needed.
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Transfer to bowls.
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Crumble the Crispy Prosciutto on top as desired.
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Arrange the Chive Batons on top as desired.
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Repeat the process with the remaining batches.
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Serve and Enjoy!
Shop the Recipe
$6.24
$7.20
$7.50
$6.78
