Taleggio and celery root torteloni



180 MIN

Preparation time



Pasta dough:
250g AP flour
3 yolks
1 egg
5g olive oil

Torteloni filling:
150g celery root, large cubes 
100ml milk
1 bay leaf
1 garlic clove
150g Taleggio, cut into large cubes

To form the pasta:
1 egg for egg wash

300g butter
300ml white wine dry
100ml vegetable stock
3 cups lacinato kale, roughly chopped

40g roasted hazelnuts, roughly chopped
120g parmesan cheese, grated
Extra virgin olive oil

Step by Step
Pasta dough:
Method 1:
Food processor
With a fork whisk together the eggs, yolks and olive oil in a small bowl.
Place the flour in the bowl of a food processor.
Replace the lid and turn on the machine.
While the blade is turning, pour in the egg mixture and blend.
Stop the machine to break up the clumps that might form.
Pulse on and off to create a fine and even meal.
Make sure there are no large clumps.
Turn the meal into a large clean bowl or on a clean work surface and form into a ball.
Knead the dough lightly until it has completely come together.
Wrap in plastic wrap and allow to rest for 2 to 24 hours.

Method 2:
By hand
With a fork whisk together eggs, yolks and olive oil in a small bowl.
Place flour in a mountain on a clean work surface and form a well in the middle.
Pour the egg mixture into the center of the well.
Being careful not to break the walls of the well use a fork to gradually mix the flour into the eggs.
Once the dough becomes workable, start kneading with your hands until it is fully homogenous.
Wrap in plastic wrap and allow to chill for 2 to 24 hours.

Torteloni filling:
Boil celery root, bay leaf and whole garlic clove on medium until cooked through.
Remove the bay leaf and garlic clove and discard.
Strain the celery root completely.
In a blender, pour in the hot celery root with the Taleggio cubes.
Puree until completely smooth.
Pour the filling into a flat container and cover with plastic wrap, making sure to press the plastic wrap completely onto the surface of the filling.
This will prevent a skin from developing while the mixture cools.
Allow to cool completely in the fridge for at least one hour.
The filling should firm up slightly so that it is easier to handle while filling the pasta.
Spoon the filling into a piping bag, if you don’t have a piping bag you can use a ziplock bag.
Make sure the bag has a straight, and not a pleated, bottom.

To form the pasta:
Roll out the pasta to the lowest setting on your pasta machine.
The pasta should be translucent.
In other words, you can see your fingers through it.
Cut the pasta into 3.5” x 3.5” squares.
Lay out 8 squares of pasta.
If using a ziplock bag cut off one of the corners making the hole an 1/8”.
Pipe 1½ tsp of filling on to the center of each square.
Brush two adjoining sides of each pasta square with egg wash.
Fold each square in half on the diagonal so that it forms a triangle and the egg wash glues the edges together to form a seal.
With the index finger and thumb of each hand, hold the 2 corners of the longer, folded edge with the point of the triangle pointing towards you.
Fold and pinch these 2 corners together while using your pinky finger to push the straight edge into a fold.

To Assemble:
Bring a large pot of water to boil.
Once boiling, salt liberally.
While waiting for the water to boil, in a wide flat bottomed pan, reduce the wine by half.
Add the butter and the stock, continue to simmer for four minutes.
Add the kale and cook until wilted.
Reduce the heat to low.
Season with salt and pepper to taste.
Add the torteloni to the boiling water.
Allow to boil until the pasta rises to the top, approximately 6 minutes.
Drain immediately, reserving 250ml of pasta water.
Add the cooked torteloni to the lightly simmering sauce and kale.
Toss gently so all the pasta the sauce coats each piece.
If the sauce begins to split or looks a little dry, add some pasta water.
Gently spoon some kale, sauce and 8 pieces of torteloni per plate.
Top with freshly grated parmesan cheese and a drizzle of olive oil.
Finally, sprinkle the chopped hazelnuts on top and serve.