Prepare the Dough

In a mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs.

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.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This will make it easier to roll out later.

Make the Filling

While the dough rests, boil the potatoes in salted water until tender (about 20-25 minutes).

Drain and peel the potatoes, then mash them in a bowl.

Add the ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper to the mashed potatoes. Mix until well combined.

Roll Out the Dough

Divide the rested dough into four pieces. Keep the pieces covered while you work with one at a time.

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.

Form the Tortelli

Cut the rolled dough into squares (about 3 inches by 3 inches).

Place a teaspoon of filling in the center of each square.

Fold the dough over to form a triangle, pressing the edges to seal. Be sure to remove any air pockets.

Bring the two points of the triangle together and pinch to form a tortelli shape.

Cook the Tortelli

Bring a large pot of salted water to a boil.

Carefully drop the tortelli into the boiling water. Cook for 4-5 minutes or until they float to the surface.

Use a slotted spoon to transfer the cooked tortelli to a serving plate.

Serve

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.

Garnish with extra grated Parmigiano-Reggiano.