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Tortelloni di patate ai formaggi

17/11/2023

Potato and cheese tortelloni are a rich and tasty dish, perfect for those who love enveloping flavors. Here I explain how to prepare this delicious first course.

Ingredients

  • 250 grams of all-purpose flour
  • 2 eggs
  • 300 grams of potatoes
  • 100 grams of grated Parmesan cheese
  • 100 grams of Pecorino cheese
  • Nutmeg
  • Salt and pepper
  • Butter
  • Fresh sage

Preparation

  1. Start by preparing the filling. Boil the potatoes in salted water until they become soft. Once ready, drain them, peel them and mash them with a potato masher to obtain a puree.

  2. To the mashed potatoes, add the Parmesan cheese, Pecorino cheese (which you can choose to grate or cut into very small pieces), a grating of nutmeg, salt, and pepper to taste. Mix all the ingredients well until you obtain a homogeneous mixture and set aside to cool.

  3. For the tortelloni pasta, arrange the flour in a well shape on a pastry board, break the eggs in the center and start kneading until you have a smooth and homogeneous dough. Cover the dough with a cloth and let it rest for about 30 minutes.

  4. Roll out the dough into a thin sheet using a rolling pin or a pasta machine. Cut into squares of about 7-8 cm on each side.

  5. Place a bit of the potato and cheese filling in the center of each square, then fold the square into a triangle, sealing the edges well. Fold again by bringing the two opposite ends of the triangle base together to form the tortellone. Make sure the edges are well sealed to prevent the filling from leaking out during cooking.

  6. Bring a pot of salted water to a boil and cook the tortelloni for about 2-3 minutes, or until they float to the surface.

  7. In the meantime, in a frying pan, melt some butter with a few leaves of fresh sage to flavor it.

  8. Gently drain the tortelloni and transfer them to the pan with the melted butter and sage, sautéing briefly to flavor them.

  9. Plate and, if desired, sprinkle with additional grated Parmesan before serving.

Curiosity

Tortellini and tortelloni are typical of the cuisine of Emilia, particularly of Bologna and Modena. The main difference between the two is the size and traditionally the tortellini is stuffed with a meat-based filling, while the tortellone, being larger, is often stuffed with ricotta and spinach or other types of fillings like the potato and cheese one we just prepared.