Tortelli di Patate, or potato tortellini, is a delightful Italian dish that’s both comforting and versatile. Filled with creamy potatoes, this pasta can be paired with various sauces or enjoyed on its own. Whether you’re hosting a dinner party or simply craving a hearty meal, Tortelli di Patate is sure to impress. From my own personal experience, it’s a fantastic way to showcase Italian cuisine’s rich flavors. Let me show you how I make this delicious dish step-by-step.

Notes on What to Expect

When making Tortelli di Patate, expect a wonderfully comforting dish that offers a delightful combination of creamy potato filling and the rich flavors of Italian cheese. The tortelli should have a tender, slightly chewy texture, and they pair beautifully with a variety of sauces. This dish is perfect for any occasion, and once you master the technique, you’ll be able to experiment with different fillings and sauces.

With this recipe, you’ll have a tasty Italian classic to enjoy. Buon appetito.

Quick Meal Facts

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 300 per serving
• Cost of Ingredients: Around $10-15
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Mixing bowl, pot, rolling pin, pasta machine (optional), pot for boiling
• Check out the right equipment and Ingredients that you need for making  Tortelli di Patate  here

Ingredients

For the Tortelli

• 2 cups all-purpose flour (plus extra for dusting)
• 2 large eggs
• 1 teaspoon salt
• Water (as needed)

For the Filling

• 2 large potatoes (about 1 pound)
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For Serving

• Your choice of sauce (sage butter, marinara, or pesto are excellent options)
• Extra grated Parmigiano-Reggiano for garnish
• Check out the right equipment and Ingredients that you need for making  Tortelli di Patate  here

Step-by-Step Method

1. Prepare the Dough

1. In a mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs.
2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. If the dough is too dry, add a little water, one teaspoon at a time.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This will make it easier to roll out later.

2. Make the Filling

1. While the dough rests, boil the potatoes in salted water until tender (about 20-25 minutes).
2. Drain and peel the potatoes, then mash them in a bowl.
3. Add the ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper to the mashed potatoes. Mix until well combined.

3. Roll Out the Dough

1. Divide the rested dough into four pieces. Keep the pieces covered while you work with one at a time.
2. Roll out the dough thinly using a rolling pin or pasta machine. Aim for about 1/16-inch thickness. Dust with flour as needed to prevent sticking.

4. Form the Tortelli

1. Cut the rolled dough into squares (about 3 inches by 3 inches).
2. Place a teaspoon of filling in the center of each square.
3. Fold the dough over to form a triangle, pressing the edges to seal. Be sure to remove any air pockets.
4. Bring the two points of the triangle together and pinch to form a tortelli shape.

5. Cook the Tortelli

1. Bring a large pot of salted water to a boil.
2. Carefully drop the tortelli into the boiling water. Cook for 4-5 minutes or until they float to the surface.
3. Use a slotted spoon to transfer the cooked tortelli to a serving plate.

6. Serve

1. Toss the tortelli with your choice of sauce. For a simple yet delicious option, melt butter in a pan and add fresh sage leaves until crispy, then pour over the tortelli.
2. Garnish with extra grated Parmigiano-Reggiano.

Variations and Tips

• Herbed Filling: Add fresh herbs like basil or parsley to the potato filling for added flavor.
• Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
• Vegan Version: Replace the eggs in the dough with flaxseed meal mixed with water and use a dairy-free cheese for the filling.

Substitutions for Dietary Needs

• Dairy-Free: Use dairy-free ricotta and cheese alternatives.
• Lower Carb: Try a cauliflower mash instead of potatoes for a lighter filling.
• Check out the right equipment and Ingredients that you need for making  Tortelli di Patate  here

Nutritional Information

• Calories: Approximately 300 per serving (may vary based on sauce)
• Carbohydrates: 45g
• Protein: 12g
• Fat: 8g
• Fiber: 3g

Troubleshooting Tips

• Dough Too Sticky: If the dough sticks while rolling, add more flour gradually until it reaches the right consistency.
• Filling Leaking: Ensure the edges of the tortelli are sealed tightly to prevent filling from escaping during cooking.