Tortelli di Patate dell'Appennino
Plump fresh egg pasta pockets filled with seasoned mashed mountain potatoes and Parmigiano Reggiano, gently coated in melted sage butter.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Potato ricer
- •Rolling pin or pasta machine
- •Fluted pastry wheel (rotella)
- •Large stockpot
- •Wide frying pan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 22 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 18 g
- calories
- 540 kcal
Instructions
- 1
Boil whole, unpeeled potatoes in salted water for thirty minutes until tender when pierced with a fork.
- 2
Tip the flour onto a wooden board, make a central well, and crack in the whole eggs.
- 3
Beat the eggs lightly with a fork, gradually drawing in flour until a shaggy dough forms.
- 4
Knead the dough vigorously for ten minutes until smooth, elastic, and free of dry pockets.
- 5
Wrap the pasta dough tightly in beeswax wrap and rest at room temperature for thirty minutes.
- 6
Peel the hot boiled potatoes and mash them thoroughly using a potato ricer into a large bowl.
- 7
Mix warm potatoes with eighty grams of Parmigiano Reggiano, nutmeg, salt, and pepper until homogenous.
- 8
Roll the rested dough out thinly with a rolling pin or pasta machine into long, translucent sheets.
- 9
Space walnut-sized spoonfuls of filling along one half, fold pasta over, and firmly press out air.
- 10
Cut into neat squares using a fluted pastry wheel and transfer to a lightly floured tray.
- 11
Melt butter with sage and crushed garlic in a wide pan over low heat until gently foaming.
- 12
Simmer tortelli in boiling salted water for three minutes, lift into sage butter, toss, and serve.
Chef's tips
Always mash the potatoes while still hot to ensure a smooth, lump-free texture without excessive moisture. Ensure all air is firmly expelled around each mound of filling before cutting to prevent the tortelli from opening during cooking.
Ingredient substitutions
- Parmigiano Reggiano PDO → Grana Padano PDO for a milder, sweeter flavour profile
- unsalted butter and fresh sage → classic slow-cooked Bolognese meat ragù
Storage
Store uncooked tortelli in a single layer in the freezer for up to one month, boiling directly from frozen.
Reheating
Reheat cooked leftovers gently in a covered frying pan over low heat with a splash of water and a knob of butter.
Common mistakes to avoid
- •Using waxy salad potatoes which turn gluey when mashed rather than light and fluffy.
- •Leaving air bubbles trapped inside the pasta pockets, causing them to burst in boiling water.
Serving suggestions
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