Potato Tortelli Recipes

Ingredients :

500 g

100 g

4

125 ml

Filling

750 g

1

100 g

90 g

durum wheat flour

extra flour

fresh eggs

milk

salt

floury potatoes, peeled

fresh egg

freshly grated parmesan cheese

butter

freshly grated nutmeg

salt to taste

freshly ground black pepper

1. Boil the potatoes and when they are cooked but still firm, drain thoroughly and put through a potato ricer or sieve into a large mixing bowl.

2. Stir in the egg, a good half of the parmesan cheese, a third of the butter, nutmeg, and salt and set aside.

3. Cut the ball of pasta dough in half.

4. Dust the work surface with flour and roll out into two sheets about 3-1 mm thick.

5. Put teaspoonfuls of the potato mixture onto one sheet at regular intervals, about 3 cm apart, as if making ravioli.

6. Place 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.

7. Set aside in a single layer on a lightly floured cloth.

8. Melt the remaining butter in a small saucepan.

9. Bring a large saucepan of salted water to a boil, adding a few drops of oil to prevent to tortelli sticking to one another.

10. Add the tortelli and cook for about 3-4 minutes.

11. Remove them as they rise to the surface, using a slotted spoon.

12. Transfer to a heated serving dish and drizzle with the melted butter, pepper and the remaining parmesan.

13. Serve hot.

Serves 4

Preparation        : 40 minutes

Cooking             : 10 minutes + 30 minutes for boiling the potatoes

Recipe grading    : fairly easy

Tortelli di patate are also very good when served with tomato or meat sauce.

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