Tortelli of Potato and Chives with Brown Butter and Sage

Name: Tortelli of Potato and Chives with Brown Butter and Sage
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 118 milliliters chopped chives plus 4 tablespoons; 2 eggs; 1 Juice lemon; 1 teaspoons freshly grated nutmeg; 118 milliliters grated Parmigiano-Reggiano plus 1/4 cup; 1 recipe basic pasta. see recipe; 4 russet potatoes, boiled 40 minutes and peeled; 8 sage leaves

Tortelli of Potato and Chives with Brown Butter and Sage

Tortelli of Potato and Chives with Brown Butter and Sage is a gluten free side dish. One portion of this dish contains roughly 12g of protein, 17g of fat, and a total of 354 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of butter, chives plus 4 tablespoons, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. Users who liked this recipe also liked Brown Butter Tortelli, Potato Gnocchi with Sage Brown-Butter Sauce, and Brown Butter and Sage Sweet Potato Casserole.

Instructions

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

Ingredients you will need

Water

Salt

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

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Potato

Equipment you will use

Mixing Bowl

Add cheese, chives, eggs and nutmeg and mix well.

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Cheese

Chives

Nutmeg

Egg

Roll out pasta to thinnest setting and cut into 4-inch squares.

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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 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 butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter.

Ingredients you will need

Butter