Alive and Cooking

Sausage Tortellini

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5 thick sausages

15 chestnuts

Unsalted butter

50 g provolone cheese

7 fresh sage leaves

1 packet wonton sheets


To make the filling, cook sausages and roughly chop. Blitz the chestnuts until they form a breadcrumb-like consistency. Pour the chestnuts into a bowl with the cheese, 4 roughly chopped sage leaves, sausages and 1 tsp. butter. Mix thoroughly.

Place a spoonful of filling into the centre of the wonton sheets. Wet the edges, fold over and twist corners inwards towards each other. Cook in boiling water until aldente and floating to the surface.

Melt 50 g butter in a pan and sprinkle in 3 roughly chopped sage leaves. Once the butter has melted, pour over the tortellini and serve immediately.

Serves 3 - 4

Sausage Tortellini