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Tortelli di Patate Tortelli di Patate Recipe #tortelloallalastra #corezzo #toscanadascoprire #prolocoCorezzo #festetoscana #toscana #eventiagosto #slowfood #eventitoscana #polenta #tortelli #tortellidipatate

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.