Potato Tortelli Recipe Guide

Let me show you how I make Potato Tortelli, a delightful dish from the Emilia-Romagna region in Italy. This recipe features a tender pasta shell filled with a smooth, flavorful potato filling, often served with melted butter and Parmigiano Reggiano. From my own personal experience, tortelli might seem a bit intricate, but once you’ve got the hang of it, it becomes a fun, rewarding dish to prepare.

Recipe for Potato Tortelli

Prep Time: 1 hour

Ingredients

For the dough:

• 500g stone-ground flour (or 350g ‘0’ flour and 150g durum wheat flour)
• 5 eggs
• Salt, to taste
• Water, if needed

For the filling:

• 1kg potatoes
• 100g butter
• 1 egg (preferably golden yolk)
• 150g grated Parmigiano Reggiano
• Salt, to taste

For the sauce:

• Butter
• Parmigiano Reggiano
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Equipment Needed

• Rolling pin or pasta machine
• Potato ricer (for smooth potatoes)
• Pasta wheel or knife
• Large pot for boiling
• Skimmer or slotted spoon
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Method

1. Prepare the filling: Wash and cook the potatoes in their skins in salted water. Once cooked, peel the potatoes and press them through a potato ricer. Stir in the butter, allowing it to melt into the warm potatoes, then mix in the Parmigiano Reggiano and salt. Let this mixture cool before adding the egg to bind everything together.
2. Make the dough: In a large bowl, combine the flour, eggs, and salt. Gradually add water if needed to form a soft dough. Knead it until smooth, then cover and refrigerate for at least one hour to rest.
3. Form the tortelli: After resting the dough, roll it out using a pasta machine or rolling pin. Roll it thin, starting at the highest setting on your machine, and gradually moving to the lowest. Dust the surface with flour to prevent sticking. Then, create small balls of the potato filling, spacing them about 3 cm apart on one side of the dough. Fold the dough over the filling, sealing the edges by pressing out any air. Use a pasta wheel or knife to cut them into individual tortelli.
4. Cook the tortelli: Bring a large pot of salted water to a boil. Drop the tortelli in and cook for about 5 minutes, depending on the thickness of the pasta. Once they rise to the top, they’re ready.
5. Serve: Melt butter in a pan and toss the tortelli in it. Sprinkle with more Parmigiano Reggiano before serving.

Variations and Tips:

• For a gourmet touch, consider adding black truffle to the melted butter and Parmigiano Reggiano sauce.
• Substituting ingredients: If you’re looking for a lighter version, you can substitute the butter in the filling with olive oil or vegan butter for a dairy-free option.
• Potato filling variation: You can also add herbs like nutmeg or thyme to the potato filling for extra flavor.
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Notes:

• The dough should be rolled thin, but not too thin, to ensure the tortelli holds up when boiling.
• If you don’t have a pasta machine, you can roll the dough by hand, though it will take longer.

Nutritional Information (Per Serving):

• Calories: Approximately 350-400 kcal
• Carbs: 50g
• Protein: 10g
• Fat: 15g

I hope this guide has made making Potato Tortelli seem a little less daunting. Have you tried making it before, or are you going to give it a try? Please, be honest, and let me know in the comment below! I like to hear feedback from a real person like you, so please, leave your honest comment.By using fresh ingredients like Parmigiano Reggiano and high-quality flour, you’re creating an authentic taste of Italy right at home. Enjoy this classic dish from the heart of Emilia-Romagna!