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.