Potato Tortelli Recipe
Potato Tortelli Recipes
grated parmesan cheese
ground black pepper
the potatoes and when they are cooked but still firm, drain
thoroughly and put through a potato ricer or sieve into a large
in the egg, a good half of the parmesan cheese, a third of the
butter, nutmeg, and salt and set aside.
the ball of pasta dough in half.
the work surface with flour and roll out into two sheets about 3-1
teaspoonfuls of the potato mixture onto one sheet at regular
intervals, about 3 cm apart, as if making ravioli.
the other pasta sheet on top and run a finger gently between the
mounds, then cut between them, sealing the edges of the tortelli
with the prongs of a fork.
aside in a single layer on a lightly floured cloth.
the remaining butter in a small saucepan.
a large saucepan of salted water to a boil, adding a few drops of
oil to prevent to tortelli sticking to one another.
the tortelli and cook for about 3-4 minutes.
them as they rise to the surface, using a slotted spoon.
Transfer to a heated serving dish and drizzle with the melted
butter, pepper and the remaining parmesan.
: 40 minutes
: 10 minutes + 30 minutes for boiling the potatoes
Recipe grading : fairly easy
di patate are also very good when served with tomato or meat sauce.
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