Tortelli di Patate con Burro e Salvia

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Tortelli di Patate con Burro e Salvia

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large mixing bowl
• Pot for boiling
• Rolling pin or pasta machine
• Baking sheet
• Fork or pasta cutter
• Large skillet

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g all-purpose flour plus extra for dusting
• 4 large eggs
• A pinch of salt
• For the Filling:
• 500 g potatoes preferably russet or Yukon Gold
• 100 g ricotta cheese
• 50 g grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg optional
• For the Sauce:
• 100 g unsalted butter
• 10-12 fresh sage leaves
• Salt to taste

Instructions

 

• Step-by-Step Instructions
• Prepare the Filling
• Cook the Potatoes: Peel and cut the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
• Mash the Potatoes: Drain the potatoes and let them cool slightly. Mash them in a bowl until smooth. Allow to cool completely.
• Mix the Filling: In the bowl with the mashed potatoes, add the ricotta, grated Parmesan, salt, pepper, and nutmeg (if using). Mix until well combined. Set aside.
• Make the Pasta Dough
• Mix the Dough: On a clean surface or in a large bowl, make a mound with the flour. Create a well in the center and add the eggs and salt. Gradually mix the flour into the eggs with a fork, until a rough dough forms.
• Knead the Dough: Once combined, knead the dough with your hands for about 5-10 minutes until smooth and elastic. If it's too sticky, add a little more flour as needed.
• Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
• Roll Out the Dough
• Divide the Dough: Cut the rested dough into four pieces. Keep the pieces you’re not using covered to prevent drying.
• Roll Out the Pasta: Using a rolling pin or pasta machine, roll out one piece of dough into thin sheets (about 1-2 mm thick). Dust with flour to prevent sticking.
• Assemble the Tortelli
• Cut the Pasta: Use a round cutter (about 7-8 cm in diameter) to cut out circles from the rolled dough.
• Fill the Tortelli: Place about a teaspoon of filling in the center of each circle. Moisten the edges with a bit of water, then fold the dough over to create a half-moon shape. Press the edges to seal, ensuring there are no air pockets.
• Shape the Tortelli: Optionally, crimp the edges with a fork for a decorative touch.
• Cook the Tortelli
• Boil the Tortelli: Bring a large pot of salted water to a boil. Carefully drop in the tortelli and cook for 4-5 minutes, or until they float to the surface and are tender.
• Prepare the Sauce: While the tortelli are cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter is slightly browned and fragrant, about 3-4 minutes. Season with salt.
• Serve
• Drain the Tortelli: Using a slotted spoon, gently remove the tortelli from the boiling water and transfer them to the skillet with the sage butter.
• Toss and Serve: Gently toss the tortelli in the butter sauce to coat. Serve immediately, garnished with extra grated Parmesan if desired.
• Variations
• Vegetarian Option: Use a combination of vegetables like spinach or mushrooms in place of or alongside the ricotta for a different filling.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free pasta flour blend.

Keyword  Tortino di Patate, Tortelli di Patate con Burro e Salviat

Tortelli di Patate con Burro e Salvia, or potato-filled pasta with butter and sage, is a delightful dish that truly captures the essence of Italian comfort food. The soft, pillowy pasta is stuffed with creamy mashed potatoes, all dressed in a rich butter sauce that’s infused with aromatic sage leaves. This dish not only warms the heart but also impresses the palate. From my own personal experience, it’s a fantastic choice for both a cozy family dinner and an elegant dinner party. Let me show you how I make this delicious dish.

Notes on What to Expect

When you serve Tortelli di Patate con Burro e Salvia, you can expect a comforting, hearty dish with a beautiful balance of flavors. The soft pasta pairs wonderfully with the rich butter sauce, while the sage adds an earthy, aromatic note. This dish is not only delicious but also visually appealing, making it a fantastic centerpiece for any meal.

Ingredients

For the Pasta:

• 400g all-purpose flour (plus extra for dusting)
• 4 large eggs
• A pinch of salt

For the Filling:

• 500g potatoes (preferably russet or Yukon Gold)
• 100g ricotta cheese
• 50g grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg (optional)

For the Sauce:

• 100g unsalted butter
• 10-12 fresh sage leaves
• Salt to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  ##Tortelli di Patate con Burro e Salvia  now.

Prep Time

• Preparation Time: 1 hour
• Cook Time: 20 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 50 minutes

Ease of Cooking

• Moderate

Servings

• Serves 4-6

Calories

• Approximately 400 calories per serving (depending on portion size and specific ingredients used)

Cost of Ingredients

• Estimated cost: $10-15 (depending on local prices)

Cuisine

• Italian

Course

• Main Course

Equipment Needed

• Large mixing bowl
• Pot for boiling
• Rolling pin or pasta machine
• Baking sheet
• Fork or pasta cutter
• Large skillet
• > Go here to buy the must-have equipment and ingredients for creating a Savory  ##Tortelli di Patate con Burro e Salvia  now.

Step-by-Step Instructions

1. Prepare the Filling

1. Cook the Potatoes: Peel and cut the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes and let them cool slightly. Mash them in a bowl until smooth. Allow to cool completely.
3. Mix the Filling: In the bowl with the mashed potatoes, add the ricotta, grated Parmesan, salt, pepper, and nutmeg (if using). Mix until well combined. Set aside.

2. Make the Pasta Dough

1. Mix the Dough: On a clean surface or in a large bowl, make a mound with the flour. Create a well in the center and add the eggs and salt. Gradually mix the flour into the eggs with a fork, until a rough dough forms.
2. Knead the Dough: Once combined, knead the dough with your hands for about 5-10 minutes until smooth and elastic. If it’s too sticky, add a little more flour as needed.
3. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

3. Roll Out the Dough

1. Divide the Dough: Cut the rested dough into four pieces. Keep the pieces you’re not using covered to prevent drying.
2. Roll Out the Pasta: Using a rolling pin or pasta machine, roll out one piece of dough into thin sheets (about 1-2 mm thick). Dust with flour to prevent sticking.

4. Assemble the Tortelli

1. Cut the Pasta: Use a round cutter (about 7-8 cm in diameter) to cut out circles from the rolled dough.
2. Fill the Tortelli: Place about a teaspoon of filling in the center of each circle. Moisten the edges with a bit of water, then fold the dough over to create a half-moon shape. Press the edges to seal, ensuring there are no air pockets.
3. Shape the Tortelli: Optionally, crimp the edges with a fork for a decorative touch.

5. Cook the Tortelli

1. Boil the Tortelli: Bring a large pot of salted water to a boil. Carefully drop in the tortelli and cook for 4-5 minutes, or until they float to the surface and are tender.
2. Prepare the Sauce: While the tortelli are cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter is slightly browned and fragrant, about 3-4 minutes. Season with salt.

6. Serve

1. Drain the Tortelli: Using a slotted spoon, gently remove the tortelli from the boiling water and transfer them to the skillet with the sage butter.
2. Toss and Serve: Gently toss the tortelli in the butter sauce to coat. Serve immediately, garnished with extra grated Parmesan if desired.

Variations

• Vegetarian Option: Use a combination of vegetables like spinach or mushrooms in place of or alongside the ricotta for a different filling.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free pasta flour blend.

Tips

• Make Ahead: You can prepare the filling and dough a day in advance. Just store the dough wrapped tightly in plastic wrap in the refrigerator.
• Freezing: Uncooked tortelli can be frozen. Arrange them on a baking sheet, freeze until solid, then transfer to a zip-top bag. Cook directly from frozen, adding an extra minute or two to the cooking time.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  ##Tortelli di Patate con Burro e Salvia  now.

Nutritional Information Per Serving

• Calories: 400
• Protein: 15g
• Fat: 20g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 2g

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