Potato-filled tortelli

Type of recipe: First courses

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Preparation method:

For the filling: Boil the potatoes in cold water with a pinch of salt for about 40 minutes, peel and mash. Sauté the chopped onion, garlic, pancetta and rosemary in a little oil. Add this to the potatoes with the eggs and Parmigiano Reggiano cheese.

For the tortelli: Make a fountain with the flour, add the eggs, a pinch of salt and a teaspoon of extra-virgin olive oil and knead together. Allow to rest then roll out using a rolling pin and cut into squares. Place some filling on each of these squares and close them to form triangles. Join the tips at the base in order to obtain the traditional shape. Cook in plenty of boiling water and serve with the sautéed onion and pancetta.

Preparation method:

For the filling: Boil the potatoes in cold water with a pinch of salt for about 40 minutes, peel and mash. Sauté the chopped onion, garlic, pancetta and rosemary in a little oil. Add this to the potatoes with the eggs and Parmigiano Reggiano cheese.

For the tortelli: Make a fountain with the flour, add the eggs, a pinch of salt and a teaspoon of extra-virgin olive oil and knead together. Allow to rest then roll out using a rolling pin and cut into squares. Place some filling on each of these squares and close them to form triangles. Join the tips at the base in order to obtain the traditional shape. Cook in plenty of boiling water and serve with the sautéed onion and pancetta.