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.
In a mixing bowl, crush potatoes with a masher until smooth.
Add cheese, chives, eggs and nutmeg and mix well.
Roll out pasta to thinnest setting and cut into 4-inch squares.
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.
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.
Add sage leaves and remove from heat.
Add lemon juice and set aside.
Drain tortelli well, gently pour into saute pan and return to heat.
Add remaining chives and cheese, toss to coat and serve immediately.