Potato Tortelli are a typical dish from the Emilia-Romagna region, particularly widespread in the province of Modena. These delicious homemade tortelli are filled with potatoes, Parmesan cheese and dressed with melted butter and nutmeg. Their half-moon shape and soft texture make them irresistible.
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Boil the potatoes in salted water, peel them and mash them
Place them in a bowl, let them warm slightly and add the eggs, butter, Parmesan, salt and nutmeg
Meanwhile prepare the pasta by mixing the two flours on the work surface, making a well where you will add the eggs
Knead well until the mixture is smooth, even and elastic
Let it rest covered with a damp tea towel for about half an hour
Now add the knob of butter, Parmesan, salt and a generous grating of nutmeg to the mashed potatoes
Mix the ingredients well
Roll out the pasta, making strips that you will cut into squares on which to place the potato mixture, helping yourself by forming small balls with your hands
Close the squares by matching the corners to form triangles and seal the edge with a fork
Boil the tortelli in salted boiling water, drain them and dress them with ragù or with oil or butter and plenty of Parmesan
Rolling pin
Tortelli mold
Italia
| Energy (kcal) | 160.19 |
| Carbohydrates (g) | 26.81 |
| of which Sugars (g) | 0.81 |
| Fat (g) | 3.19 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 6.93 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.05 |
