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.
Stir
in the egg, a good half of the parmesan cheese, a third of the
butter, nutmeg, and salt and set aside.
Cut
the ball of pasta dough in half.
Dust
the work surface with flour and roll out into two sheets about 3-1
mm thick.
Put
teaspoonfuls of the potato mixture onto one sheet at regular
intervals, about 3 cm apart, as if making ravioli.
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.
Set
aside in a single layer on a lightly floured cloth.
Melt
the remaining butter in a small saucepan.
Bring
a large saucepan of salted water to a boil, adding a few drops of
oil to prevent to tortelli sticking to one another.
Add
the tortelli and cook for about 3-4 minutes.
Remove
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.
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.
