Pasta
Potato Tortelli
Recipe for Tortelli filled with potatoes - a vegetarian option for fresh Filled Italian Pasta
Recipe for Tortelli filled with potatoes - a vegetarian option for fresh Filled Italian Pasta
Potato tortelli is a Tuscan staple! Learn how to make this pasta classic with our expert chefs at MaMa Florence's Pasta Cooking classes
For the Tortelli dough
•400g flour (200g all purpose flour
and 200g semola flour)
•4 eggs
For the potato filling
•400 g smashed potatoes
•40 g parmesan cheese
•20 g butter
•1 tuft of chopped parsley
•1 clove of crushed garlic
•1 teaspoon of tomato paste
•salt to taste
•pepper to taste
•nutmeg to taste
• Put flour into a bowl or out onto a flat surface.
• Make a hole in the center of the mound, and break one egg at a time into the center.
• Beat eggs using a fork, slowly draw flour into the center of mound, where the beaten egg is.
• Keep adding flour to the egg until possible, then knead with your hands until it’s smooth and
homogeneous.
• If the dough is too soft or sticky, add more flour. Alternatively, if the dough is too stiff, add a few
drops of warm water.
• Form into a ball and sprinkle with flour. Cover with plastic wrap and let it rest at room
temperature for 30 minutes.
• Spread the dough out onto your surface, which should be lightly floured to avoid sticking.
• Using a rolling pin, begin rolling pasta out from the center, until you reach the ideal thickness of
1mm. You can also use a pasta machine, remembering to flour the dough if it is too sticky.
• Put the smashed skinless potatoes in a bowl, add parmesan, parsley, garlic, tomato paste, butter,
nutmeg, pepper and salt.
• Mix well until the blend is firm and well-amalgamated.
• Take as many disks as possible from your pasta sheet.
• Fill up each disk with a quenelle and be careful not to overstuff them. Pass a wet finger onto the
disk edge and fold it into a taco shape.
• inch your “taco” edges together by gently pressing down around the filling eliminating as much
air as possible.
• Flip your “taco” so you have a smile shape, holding up the corners with your fingers. Join and
pinch corners to make them stick together.
• Place your tortello onto a tray, sprinkled with flour.
• Cook the tortelli in salted water for 2-3 minutes.
• Drain the tortelli and toss them in the pan with che chosen sauce for a minute adding a
tablespoon of grated Parmesan cheese and a tablespoon of cooking water.
• Serve piping hot.
4.9 8 reviews
I was sceptical about how few ingredients there are and nearly went looking for a more complicated version. Turns out that is the point. Everything depends on the quality of what goes in and on not rushing it.
I added a little chilli, which is not in the recipe, and nobody complained.
We make this every year around the time we usually travel. It has become a small ritual.
First proper recipe I have attempted from scratch. I read it three times before I bought anything, then laid it all out on the counter like a television programme. Slow, nervous, and it worked.
