Potato Tortelli

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.

• Prep time: 60 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 819
• Protein: 26 g
• Carbs: 103 g
• Fat: 33 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 600 g Potato ( starchy variety )
• 80 g Parmesan cheese ( finely grated )
• 1 piece Garlic ( minced )
• 1 tbsp Parsley ( chopped )
• 1 pinch Nutmeg ( grated )
• 100 g Minimum butter sweet ( cubed )
• 10 piece Sage ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Cooking the potatoes

   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. Making the dough

   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. Preparing the filling

   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. Shaping the tortelli

   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. Cooking and sauce

   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.

Chef's tips

• 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.

Storage

Raw tortelli can be kept for 24 hours in the fridge on a floured tray or frozen flat before being bagged.