THE Potato tortelli I'm a first course delicious typical of Toscan kitchen . It is about fresh filled pasta that stands out for the classic bassoon shape square or even round; stuffed with a stuffed with boiled potatoes, parmesan, nutmeg. Before boiled in water then seasoned to taste from butter and sage with meat sauce! for a amazing result: i Potato ravioli soft and creamy inside, good to close your eyes on tasting!
Like any classic recipe they exist different versions. In this case I give you the Original recipe of potato tortelli of the Mugello ; a classic base from which you can make delicious variations!
It's about a simple preparation, you will in fact need a some time available for pull the dough of egg pasta. The stuffing is done quickly by mixing everything in the bowl! Once the dough is rolled out it is stuffed, the tortelli are carved and they can be cooked! The secret for a perfect result it is use a compact and very cold filling and naturally seal every single tortello well!
From this traditional version you can make numerous variations for example enrich the filling with mozzarella cheese And saffron; or make some ravioli with sausage and potatoes. You will only need 50 grams of sausage or the same amount of bacon or ham!
Just like the Pumpkin Tortelli, Casoncelli and Culurgiones, they are perfect for a Sunday lunch, a dinner with family or friends; Special occasions and of course to add to the Christmas and Easter Menu! The wonderful figure is guaranteed!
Discover also:
Ravioli with ricotta and spy (the recipe with step-by-step photos how to make ravioli)
Potato tortelli recipe
| Preparation | Cooking | Total |
|---|---|---|
| 30 minutes | 10 minutes | 40 minutes |
|
Quantity for 4 people |
|---|
|
For the dough:
For the stuffing:
To season:
|
How to make potato ravioli
First of all arrange the flour in a fountain. put the eggs and salt in the center
Then with a fork, beat the eggs, gradually incorporating the flour, forming a cream, continue until all the flour is incorporated.
Slowly knead with a scraper or with your hands until you get a soft dough that no longer sticks. If you want to see the photos of the process, you can look at the FRESH PASTA article
Finally form a ball and wrap it in cling film:
Finally wrap in plastic wrap and let it rest for 30 minutes at room temperature.
Meanwhile, wash the potatoes and boil them
Then when they are soft under the prongs of a fork, drain them.
Mash them with the help of a potato masher. Place them in a bowl with salt, pepper, Parmesan, if you want at this stage you can add the saffron.
Turn well until the mixture is soft and perfectly homogeneous:
Let it cool completely in the fridge.
Then proceed to roll out the dough by hand or with the pasta machine (as in my case).
It is important that it has a thin thickness of 2 mm
Proceed with a piece of dough at a time dusted with flour. Insert it into the machine, roll out the dough. fold it back on itself. Pull the pastry back into the machine.
Repeat this operation 3-4 times, always adding a little bit of '00 flour, until you have obtained a smooth sheet.
Finally prepare 1 heaped teaspoon of very cold filling and a little less from the center of the pastry, insert pieces of provolone (if you like)
As you make the balls, arrange them at a distance of about 2 fingers:
Finally, when you have completed the row, overlap the pastry and seal the edges of your ravioli to prevent air bubbles from forming! Then press the garnish along the filling.
Carve the potato tortelli using a pasta bowl or a biscuit cutter:
Proceed in this way to make all your potato ravioli:
Cook the potato tortelli in a rather large pot with plenty of water and salt.
They will be ready in about 2 minutes, as soon as they rise to the surface!
Drain them with a slotted spoon., Placing them directly in a pan where in the meantime you have heated the butter with a few sage leaves:
Finally, sauté them in a pan over medium heat, adding chopped sage and ground black pepper for 1 minute
Serve yours Potato tortelli very hot:
Before cooking, you can keep them in the fridge for 2 days on a floured cutting board.
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