Potato Tortelli
Ingredients
- 400 gWheat flour (sifted)
- 4 pcEgg (whole)
- 600 gPotato (starchy variety)
- 80 gParmesan cheese (finely grated)
- 1 pcGarlic (minced)
- 1 tbspParsley (chopped)
- 1 pinchNutmeg (grated)
- 100 gUnsalted butter (cubed)
- 10 pcSage (fresh leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Silky pasta pillows hiding a creamy potato heart, enhanced by the woody scent of sage. Brown butter generously coats each tortello for a melting sensation in the mouth.
- 1
Place whole unpeeled potatoes in cold salted water. Bring to a boil and cook until a knife blade enters without resistance. Drain and peel while hot.
- 2
On the work surface, make a well with the wheat flour. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers. Let it rest under a cloth.
- 3
Mash the hot potatoes with a potato masher. Add finely chopped garlic and parsley, grated parmesan, and a pinch of nutmeg. Stir in the tomato paste to color the filling. Season with salt and pepper.
- 4
Roll out the dough very thinly using a pasta machine. Place small mounds of filling spaced apart. Cover with a second strip of dough. Press around the filling to remove air and seal the edges. Cut squares with a fluted pastry wheel.
- 5
Cook the tortelli in boiling salted water. Meanwhile, foam the butter in a pan with sage leaves until it smells nutty. Remove the pasta as soon as they float, toss them into the butter, and mix to coat thoroughly.
Frequently asked questions
How do you get this dish right?
- Pass the potatoes through the ricer as soon as they are cooked; the steam must escape so the filling isn't too wet.
- If the dough resists the pasta machine, let it rest for another 10 minutes to relax the gluten.
How long does this dish keep?
Raw tortelli can be kept for 24 hours in the fridge on a floured tray or frozen flat before being bagged.
