Tortelli di Patate Recipe

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Tortelli di Patate

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling
• Mixing bowl
• Rolling Pin
• Pasta machine (optional)
• Potato masher
• Baking sheet
• Plastic wrap
• Knife or pastry cutter

Ingredients

  

• Ingredients
• For the Pasta Dough:
• 2 cups all-purpose flour plus extra for dusting
• 3 large eggs
• A pinch of salt
• For the Potato Filling:
• 2 large potatoes about 1 pound
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• Salt and pepper to taste
• A pinch of nutmeg
• 1 tablespoon olive oil optional
• For Serving:
• Butter or olive oil
• Fresh sage leaves optional
• Extra Parmigiano-Reggiano cheese for garnish

Instructions

 

• Step-by-Step Instructions
• Step 1: Make the Pasta Dough
• Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs.
• Incorporate the Flour: Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well until a dough starts to form.
• Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with a little extra flour.
• Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
• Step 2: Prepare the Potato Filling
• Boil the Potatoes: Place the potatoes in a large pot of salted water and boil until tender (about 20 minutes). Drain and let cool slightly.
• Mash the Potatoes: Peel the potatoes and mash them in a bowl until smooth.
• Combine Ingredients: Add the ricotta, Parmigiano-Reggiano, salt, pepper, and nutmeg to the mashed potatoes. Mix well until creamy. Taste and adjust the seasoning if needed.
• Step 3: Roll Out the Pasta
• Divide the Dough: Cut the rested dough into quarters. Keep the unused portions covered to prevent drying.
• Roll the Dough: On a floured surface or using a pasta machine, roll out each portion into thin sheets (about 1/16 inch thick).
• Cut the Tortelli: Using a knife or pastry cutter, cut the rolled dough into squares (about 2 inches wide).
• Step 4: Assemble the Tortelli
• Fill the Tortelli: Place a teaspoon of potato filling in the center of each square. Fold the dough over to create a triangle and press to seal, ensuring there are no air pockets.
• Trim and Seal: Use a fork to press the edges for a decorative finish and extra sealing.
• Step 5: Cook the Tortelli
• Boil Water: Bring a large pot of salted water to a boil.
• Cook the Tortelli: Drop the tortelli in batches into the boiling water and cook for about 4-5 minutes or until they float to the surface.
• Drain: Use a slotted spoon to carefully remove the tortelli and transfer them to a serving dish.
• Step 6: Serve
• Prepare the Sauce: In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until fragrant.
• Coat the Tortelli: Add the drained tortelli to the skillet and gently toss to coat in the butter and sage.
• Garnish and Serve: Serve warm, topped with extra Parmigiano-Reggiano cheese.
• Variations
• Vegetarian: Keep the filling vegetarian-friendly by using only ricotta and potato.
• Vegan: Substitute eggs with flaxseed meal mixed with water and use dairy-free cheese.
• Gluten-Free: Use gluten-free flour for the pasta dough.

Tortelli di Patate, or potato tortelli, is a traditional dish from the Emilia-Romagna region of Italy, known for its delicious filling and delicate pasta. This dish is a wonderful way to impress your family or guests, and from my own personal experience, it’s a delightful meal to make that brings everyone together. The combination of creamy potato filling with a hint of nutmeg, enveloped in fresh pasta, is simply irresistible. Let me show you how I make this comforting Italian classic.

Notes on What to Expect

You can expect a comforting dish that combines the hearty flavors of potatoes and the richness of cheese. The fresh pasta complements the filling beautifully, making every bite a satisfying experience.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Time to Stand: 30 minutes (for the dough)
• Total Time: 2 hours
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: Approximately $15 (may vary based on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling
• Mixing bowl
• Rolling pin
• Pasta machine (optional)
• Potato masher
• Baking sheet
• Plastic wrap
• Knife or pastry cutter
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Patate  now.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• A pinch of salt

For the Potato Filling:

• 2 large potatoes (about 1 pound)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• Salt and pepper to taste
• A pinch of nutmeg
• 1 tablespoon olive oil (optional)

For Serving:

• Butter or olive oil
• Fresh sage leaves (optional)
• Extra Parmigiano-Reggiano cheese for garnish
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Patate  now.

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs.
2. Incorporate the Flour: Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well until a dough starts to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with a little extra flour.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Step 2: Prepare the Potato Filling

1. Boil the Potatoes: Place the potatoes in a large pot of salted water and boil until tender (about 20 minutes). Drain and let cool slightly.
2. Mash the Potatoes: Peel the potatoes and mash them in a bowl until smooth.
3. Combine Ingredients: Add the ricotta, Parmigiano-Reggiano, salt, pepper, and nutmeg to the mashed potatoes. Mix well until creamy. Taste and adjust the seasoning if needed.

Step 3: Roll Out the Pasta

1. Divide the Dough: Cut the rested dough into quarters. Keep the unused portions covered to prevent drying.
2. Roll the Dough: On a floured surface or using a pasta machine, roll out each portion into thin sheets (about 1/16 inch thick).
3. Cut the Tortelli: Using a knife or pastry cutter, cut the rolled dough into squares (about 2 inches wide).

Step 4: Assemble the Tortelli

1. Fill the Tortelli: Place a teaspoon of potato filling in the center of each square. Fold the dough over to create a triangle and press to seal, ensuring there are no air pockets.
2. Trim and Seal: Use a fork to press the edges for a decorative finish and extra sealing.

Step 5: Cook the Tortelli

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Tortelli: Drop the tortelli in batches into the boiling water and cook for about 4-5 minutes or until they float to the surface.
3. Drain: Use a slotted spoon to carefully remove the tortelli and transfer them to a serving dish.

Step 6: Serve

1. Prepare the Sauce: In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until fragrant.
2. Coat the Tortelli: Add the drained tortelli to the skillet and gently toss to coat in the butter and sage.
3. Garnish and Serve: Serve warm, topped with extra Parmigiano-Reggiano cheese.

Variations

• Vegetarian: Keep the filling vegetarian-friendly by using only ricotta and potato.
• Vegan: Substitute eggs with flaxseed meal mixed with water and use dairy-free cheese.
• Gluten-Free: Use gluten-free flour for the pasta dough.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Patate  now.

Tips

• Make Ahead: You can prepare the tortelli and freeze them before cooking. Just cook them directly from frozen, adding an extra minute to the cooking time.
• Filling Choices: Experiment with fillings like butternut squash, mushrooms, or spinach.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 12g
• Carbohydrates: 50g
• Fat: 12g
• Fiber: 3g

I hope this guide has made making Tortelli di Patate seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment.

Feel free to reach out if you have any questions or need further assistance with this recipe! Enjoy your cooking!