Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Photo Credit: Ashley Cuoco

Happy Sunday, all! A little encouragement, from one friend to another:

When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze.

Isaiah 43:2

The new year has me thinking a lot about my future and my family’s future. My husband is in medical school. A lot of our future is unknown. Just last week, I took a shot at something new in my life. I wanted so badly to believe it was meant to be and that I deserved it. When everything fell silent, I had thoughts like “this isn’t fair!” and “doesn’t God want me to be happy?” While God does want to bless us to overflowing, I didn’t have the right attitude in that moment. His plan is abundantly better that ours. He sees things that we can’t see yet. I’m believing that if this wasn’t the right thing, He has something else in store that is 100x better!

In my frustration during the last week, I opened up my Bible on Friday morning and read this about how Jesus calmed a raging storm (Luke 22:8-25):

One day Jesus said to his disciples, “Let us go over to the other side of the lake.” So they got into a boat and set out. As they sailed, he fell asleep. A squall came down on the lake, so that the boat was being swamped, and they were in great danger. The disciples went and woke him, saying, “Master, Master, weʼre going to drown!” He got up and rebuked the wind and the raging waters; the storm subsided, and all was calm. “Where is your faith?” he asked his disciples.


I thought to myself: Were the disciples crazy? There they are, with Jesus right there beside them. How could they have been afraid? How could they have doubted for one second that he would protect them and bring peace to the situation?

It hit me like a brick, and I cried. That boat is my life. I’m in the boat. Jesus is also in the boat, right there along side me. Through all of my frustration, my anger, the chaos around me– Jesus is there. He has always been there. Where was my faith? How could I have doubted for one second that He was in complete control? I had forgotten about simple faith. I was choosing anger instead of trusting Him wholeheardetly. In our weakness, God is strongest. Emotionally, I collapsed and humbly spoke out: “you’ve always been there.”

Jesus is the same yesterday, today and forever. He’s right beside us, ready to calm the storm if we only trust him. Have child-like faith. He’s in control and will never let you drown. No fear, no doubt. This is going to be a great year.


I’m so excited to be sharing this recipe as a part of Soe @limeandcilantro’s #Noodleholicsparty! Head over to Instagram and check out our virtual noodle feast.

Around holiday time, my grandfather always brings a bagful of chestnuts with him. He brings his own pan for roasting, weathered and blackish-brown with age. A family tradition, we score the chestnuts, toss in a pan and roast at 425F for 45 mins to an hour. They come out sizzling and hot. We burn our fingers in impatience as we peel and eat. Inside, the chestnut flesh is tender and sweet.

In honor of our tradition, I used chestnut flour and chestnut puree to make pasta, two ways: fettuccine and tortellini filled with ricotta cheese and chestnut puree. I tossed both in a sage cream sauce. For me, this is ultimate comfort on a chilly night. The act of passing sheets of homemade pasta through the fettuccine attachment is THE most soothing thing for me.

I decided to toss it in a butter, sage, shallot, cream, white wine sauce. Well, because… these are a few of my favorite things!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Makes about 20 tortellini and 1 lb fettuccine

Pasta Ingredients:

  • 1 cup all-purpose flour (I prefer King Arthur) plus extra for dusting
  • 1 cup chestnut flour (You can find it at specialty Italian grocery stores)
  • 34 tsp. salt
  • 2 large eggs
  • 2 large egg yolks
  • 34 cup ricotta
  • 14 cup unsweetened chestnut purée*
  • 12 tsp. salt
  • 2 pinches ground nutmeg

Sage Cream Sauce Ingredients:

  • 1-1/2 Tablespoons unsalted butter
  • 1/4 cup finely chopped shallots
  • 1-1/2 Tablespoons chopped fresh sage or crumbled dried leaves
  • 3/4 cup dry white wine
  • 2/3 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper

*chestnuts are naturally pretty sweet. Adjust the puree to your liking.

  1. To make the pasta, in the bowl of your stand mixer add the all-purpose flour, chestnut flour, and salt. Stir to combine. Form a well in the center and add the eggs and egg yolks. Begin to stir on low, gradually picking up speed to medium until the dough forms. It will be crumbly and thick.
  2. Turn out the dough onto a lightly floured work surface and incorporate any crumbs from the bowl. Knead until the ball of dough is smooth and elastic, about 5 minutes. Dusting lightly with more flour as needed. Wrap in plastic wrap and chill for 1 hour.
  3. To make the filling, in a food processor add the ricotta, chestnut purée, salt, and nutmeg. Process until smooth. Use immediately or refrigerate in a sealed container up to 1 day. You will have filling left over, if you decide to also make the fettuccine.
  4. To make tortellini, set a small bowl of water next to your workstation. Slice the chilled dough into 5 pieces. Flour lightly. Work with one piece at a time, keeping the others refrigerated. Save 2 of the 5 pieces for fettuccine, if making. The dough will be thick, so roll out the first piece of dough into a small 1/2″ rectangle by hand with a rolling pin. Using a pasta sheet attachment, pass through the sheet roller on the 1, 3, and 5 settings until you have a nice thin sheet. (If it’s crumbling at first, keep folding and passing through until it holds together). Cut out rounds using a 2-inch cookie cutter. Working one round at a time, place 1teaspoon of filling in the center. Very lightly wet the rim of the round with water, then fold the ends over the filling to meet and form a half-moon shape. Press together firmly to seal. Lightly wet both of the pointed tips, then fold them together to meet and form a ring. Set on a lightly floured baking sheet and repeat with the remaining rounds and pieces of dough. (If not using that day, you can freeze the tortellini on the baking sheet; once frozen, store in resealable plastic bags or containers. Boil from frozen.)
  5. Using the same method, roll your thin sheets of dough through the fettuccine attachment. Be sure to flour so they don’t stick together.
  6. In a pot of boiling, salted water, add the pasta. Let cook, stirring occasionally, until the pasta floats to the top, about 4 minutes. Remove using a slotted spoon and transfer to a large serving bowl.
  7. To make the sauce, melt butter in medium skillet over medium heat. Add shallots and sage. Sauté until fragrant, about 30 seconds. Add wine and cream. Turn heat to med-high and reduce until thickened, about 5 minutes. Lower heat and stir in parmesan cheese. Taste and season carefully with salt and pepper. Parmesan is already a little salty.
  8. Toss pasta in sauce and coat well. Serve warm.

Pasta recipe adapted from Saveur Magazine.

Take a look at what our other fun partygoers have contributed:

Pho Ga (Vietnamese chicken noodle soup) by @beyondsweetandsavory
Alfredo Pasta by @mylavenderblues
Beef Ragu with Pappardelle by @cloudykitchen
Malaysian Laksa with Pumpkin by @vermilionroots
Vegetarian Tteokbokki by @husbandsthatcook
Shrimp Scampi with Tagliatelle by @upcloseandtasty
Vegan Jjajangmyeon by @the.korean.vegan
Duck Noodle Soup by @lindsaysfeast
Kuching Style Laksa by @passmethedimsum
Meatball Pasta by @insearchofwonders
Shanghai Onion Oil Noodles by @omnivorescookbook
Oak-Smoked Pasta Cacio e Pepe by @harvest_and_honey
Aceh Noodles (Mie Aceh) by @whattocooktoday

Persian Noodle (Reshteh) by @noghlemey

Thanks so much to Soe @limeandcilantro for setting up this fun virtual #noodleholicsparty! Be sure to check out the recipes from all the talented blogger partygoers on Instagram by searching #noodleholicsparty.

Three Cheese Semolina Ravioli


I’d like to go out on a limb here and say that homemade ravioli is the ultimate comfort food. Anyone agree? Here’s my argument: After a glass of wine or two, you use your fork to break open one soft, delicate pocket of dough. Out comes pouring creamy ricotta, mascarpone and freshly grated parmesan cheese. You find yourself overcome with content. More than content: extreme pleasure! In my opinion there is nothing more satisfying and comforting than 3 or more cheeses. Especially after you’ve made a complete mess of the kitchen. Flour, egg and KitchenAid attachments are everywhere and your biggest reward is taking that first bite. It’s an experience worth having. Invite a good friend over for wine, cheese and a heck of a lot of fun rolling out pasta sheets. It’s a night you won’t soon forget. This recipe comes from a young talent: chef Dominick Tesoriero.

Yield: 6 servings

Pasta Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups fine semolina flour
  • 2 whole large eggs plus 5 large yolks
  • 1 tablespoon whole milk
  • 1 tablespoon extra-virgin olive oil

Filling Ingredients:

  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1/2 cup grated Parmesan

First we make the pasta dough. Whisk the all-purpose and the semolina flour in the bowl of a stand mixer to combine (you can also do this the old fashioned way, right on your counter top and mix with your hands. I prefer the stand mixer for easier clean up). Make a well in the center.

Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes (Or use a large fork to work egg mixture into flour manually). If you find the dough is still piece-y and not coming together, slowly add water, only 1 tablespoon at a time, until it comes together. You don’t want to add too much or it will become sticky.

Lightly flour your work surface. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.


To make the cheese filling, combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pasty bag (or ziplock bag with a corner cut) and refrigerate until needed.

Remove your dough from the refrigerator and cut into 4 equal sections. Using your KitchenAid roller attachment or manual sheet roller, roll out 1 section of dough into a long sheet, passing through several times until it is thin and translucent enough that you can see just see your fingers through it. I usually go through the roller once on the #1 setting, then once through the #2 setting, and finally go through twice on the #4 setting. Flour in between passes so it doesn’t stick to the roller. Flour your work surface VERY well before you place the rolled sheet down. Once you’ve rolled out one sheet, starting at the bottom half of the rectangle, pipe about 1 tablespoon (or more) of filling into portions about 2-3 inches or so apart from the next. Once you have a line of piped portions, whisk 1 egg and brush around the edges of the cheese. The egg wash acts as a glue to hold the dough together. Then gently fold over the top half of the sheet over the bottom half containing the filling. Using a ravioli cutter or other cookie cutter, gently cut out the dough. Make sure you constantly are flouring your work surface! Continue this process with the other 3 sections of dough. An alternate method to this is to pipe on one sheet and cover with another sheet, as I have done below. You’ll waste a little more dough, but you can make bigger ravioli. From this step, you can refrigerate or freeze until ready to cook.


If ready to cook, bring a pot of water to a gentle simmer (medium high) but not boiling. Place 6-8 ravioli in the pot for 2-3 minutes, tops. Even if they float to the surface before this time, they may not be fully cooked. Gently remove with a slotted spoon and top with marinara and parmesan to serve. Enjoy!


Recipe courtesy of Dominick Tesoriero, adapted from Agnolotti Bolognese,