Entree: Italy – Tuscany – Tortelli di Patate (Potato-filled hand-rolled pasta pillows served with butter and sage)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 40 min

Total 1 hr 50 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs, approx. 50 g each
- 2 lb (900 g) starchy potatoes (Russet), peeled
- 1 cup (100 g) finely grated Pecorino Toscano or Parmigiano-Reggiano
- 1 egg yolk, approx. 18 g (for filling)
- 1 tsp (6 g) fine salt for dough
- 1 tsp (6 g) fine salt for potato cooking, more for pasta water
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 4 oz (115 g) pancetta or guanciale, diced
- 4 tbsp (56 g) unsalted butter
- 12 fresh sage leaves
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for sautéing pancetta)
- Freshly ground black pepper to taste
- 1/3 cup (30 g) extra grated Pecorino or Parmigiano for serving
- Water for boiling (as needed)

Instructions

1. Place potatoes in a pot, cover with cold salted water and bring to a boil; cook until fork-tender, about 20–25 minutes. Drain and press through a potato ricer or mash very finely while still hot; spread onto a tray to cool slightly.
2. Stir the grated cheese, egg yolk, 1 tsp salt, nutmeg, and a generous grind of black pepper into the warm mashed potatoes until smooth and cohesive; set filling aside to cool completely.
3. On a clean work surface mound the flour and make a well in the center. Add eggs and 1 tsp salt; beat gently with a fork and gradually incorporate flour to form a dough. Knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest 30 minutes at room temperature.
4. Divide dough into 4 pieces. Roll each piece thin with a pasta machine or rolling pin to about 1.5 mm thickness. Cut into roughly 2 1/2–3 inch (6–7.5 cm) squares or rounds.
5. Place a teaspoon (about 10–12 g) of the cooled potato filling onto each pasta square. Brush edges lightly with water, fold and press to seal, forming tortelli; be sure to expel air and seal edges well.
6. Bring a wide pot of salted water to a rolling boil. Meanwhile, in a skillet over medium heat, sauté diced pancetta in olive oil (if using) until crisp and fat is rendered; remove pancetta and reserve. Lower heat, add butter and sage leaves to the pan and allow butter to brown gently until nutty and fragrant.
7. Cook tortelli in the boiling water in batches for 3–4 minutes or until they float and pasta is tender. Remove with a slotted spoon directly into the skillet with brown butter and sage; toss gently to coat.
8. Plate tortelli, scatter crisp pancetta over the top, finish with extra grated cheese and a crack of black pepper. Serve immediately.