The recipe of Tortelli di Patate (pasta filled with potatoes and other ingredients), is typical of the northern part of Tuscany, and a delicate dish simple to prepare. The only difficulty may be in preparing the pasta to reduce it to a veil-like layer, but if you have the hand pasta machine it won’t be a problem. Otherwise you will need some extra time and patience to thin out the pasta into an even layer with a wooden rolling pin.
Ingredients:
- 1 kg flour
- Potatoes 1 kg
- 6 fresh eggs
- 1 peeled tomato
- Parmigiano Cheese
- Butter
- Nutmeg
- Salt and pepper
- 4 garlic cloves
- A small bunch parsley
- Extra virgin olive oil
Preparation of the filling for tortelli:
Boil the potatoes, then mince 4 cloves of garlic and plenty of parsley and lightly fry it all in 10 tablespoons of olive oil. When the garlic is golden, add the peeled tomato and keep cooking it until the tomato darkens.
In a large container crush the potatoes and add the tomato, salt, pepper, nutmeg, 4 tablespoons of Parmesan cheese and melted butter, mixing thoroughly.
Preparation of the pasta:
Pour the flour on a working table, add the 6 eggs, a little pinch of salt and knead adding enough water until you get a soft and elastic dough. Roll out the pastry with a rolling pin or use the pasta maker to create a thin layer.
When the pasta is ready, use a glass to cut 2-inch diameter discs. Now use a teaspoon to gather a small quantity of the filling and place it in the center of each disc, then fold one side of the disc to close it in a crescent-like shape, lightly pressing the borders to make them stick together.
You are now ready to cook your tortelli in boiling water for 3 to 4 minutes. If you plan on cooking them at a later stage, place them in a large tray arranging them on layers with abundant semolina between each layer, otherwise they will stick to one another.
After cooking them, use a colander to drain them well and serve covered with a meat, mushroom, or butter and sage sauce.
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