Recipes

  • 1 hour and a half
  • Low

Potato tortelli

Ingredients
For the dough
500 g of 100% Italian Wheat Semolina
5 eggs (better if organic)

For the filling
1 kg of potatoes
1 onion
1 egg
70 g of Parmesan cheese

For seasoning
Salt and pepper to taste
Extra virgin olive oil
30 g of Parmesan cheese

Directions
Start with the tortelli dough: in a bowl mix the flour with the eggs and a pinch of salt, kneading well until a smooth and elastic mixture is obtained. Wrap it in plastic wrap and let it rest for about 20 minutes, at room temperature.
Meanwhile, focus on the filling of the tortelli: take some potatoes, peel them, cut them up and then cook them in plenty of salted water.
Then go and dice some clean onion and let it wilt slowly in a small frying pan with a drizzle of extra virgin olive oil, until lightly browned.
When the potatoes are cooked, mash them with a potato masher and place them in a bowl along with the onion, the egg and 70 grams of Parmesan cheese. Mix everything well, adjusting the salt and pepper. 
After the resting time has elapsed, take the egg pasta and roll it out on a floured work surface. Roll out the dough to make a thin sheet and, at this point, place many small mounds of filling all over the surface, taking care to keep them slightly apart.
Now fold the pastry over itself and seal the edges well to prevent air bubbles from forming, pressing firmly with your fingers around the balls of filling.
With the help of a notched wheel, cut the tortelli and boil them in plenty of salted water.
When they are cooked, drain them, dress them with butter melted in a bain-marie and serve them with plenty of Parmigiano Reggiano.



In collaboration with The Diary of Sonia

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