Potato Tortelli

Name: Potato Tortelli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 118 milliliters chopped chives plus 4 tablespoons; 2 eggs; 4 extra larges eggs; 1 lemon, juiced; 1 teaspoons freshly grated nutmeg; 118 milliliters grated Parmigiano-Reggiano plus 1/4 cup; 4 russet potatoes, peeled; 8 sage leaves; 710 milliliters unbleached all-purpose flour, plus more, as needed

Potato Tortelli might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 29g of protein, 23g of fat, and a total of 755 calories. If you have unbleached flour, eggs, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Boil potatoes for about 40 minutes.

Ingredients you will need

Potato

Drain and peel.

In a mixing bowl, crush the potatoes with a masher until smooth.

Ingredients you will need

Potato

Equipment you will use

Mixing Bowl

Add 1/2 cup of the cheese, 1/2 cup chives, eggs, and nutmeg, and mix well.

Ingredients you will need

Cheese

Chives

Nutmeg

Egg

Bring 6 quarts water to boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Using a pasta roller, roll out the pasta to thinnest setting and cut into 4-inch squares.

Ingredients you will need

Pasta

Roll

Place 1 tablespoon potato mixture in center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring the opposite points of the triangle together and press firmly to meld. Continue until all the pasta is stuffed and formed into tortelli. Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.

Ingredients you will need

Potato

Pasta

Water

Meanwhile, melt the butter in a 12 to 14-inch saute pan and continue cooking until you begin to see hints of a golden brown color (noisette), appearing in the thinnest liquid of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the sage leaves and remove from heat.

Ingredients you will need

Sage

Add the lemon juice and set aside.

Ingredients you will need

Lemon Juice

Drain the tortelli well, gently pour into saute pan and return to heat.

Equipment you will use

Frying Pan

Add the remaining chives and cheese, toss to coat and serve immediately.

Ingredients you will need

Cheese

Chives

Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Cutting Board

Start kneading the dough with both hands, primarily using the palms of your hands.

Ingredients you will need

Dough

Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap