Il Cucinologo
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Cheese and Potato Tortelloni

17/11/2023

Cheese and potato tortelloni are a rich and tasty dish, perfect for those who love enveloping flavors. Here I explain how to prepare this delicious first course.

Ingredients

  • 250 grams of 00 flour
  • 2 eggs
  • 300 grams of potatoes
  • 100 grams of grated Parmesan cheese
  • 100 grams of pecorino cheese
  • Nutmeg
  • Salt and pepper
  • Butter
  • Fresh sage

Preparation

  1. Start by preparing the filling. Boil the potatoes in salted water until they become soft. Once ready, drain them, peel them and mash them with a potato masher to obtain a puree.

  2. Add to the mashed potatoes the Parmesan cheese, the pecorino (which you can choose to grate or cut into very small pieces), a grating of nutmeg, salt and pepper to taste. Mix all the ingredients well until you obtain a homogeneous mixture and set aside to cool.

  3. For the tortelloni pasta, arrange the flour in a mound on a work surface, break the eggs in the center and start kneading until you obtain a smooth and homogeneous dough. Cover the pasta with a cloth and let it rest for about 30 minutes.

  4. Roll out the pasta into a thin sheet using a rolling pin or a pasta machine. Cut out squares of about 7-8 cm on each side.

  5. Place a bit of the potato and cheese filling in the center of each square, then fold the square into a triangle, sealing the edges well. Fold further by joining the two opposite ends at the base of the triangle to form the tortellone. Make sure the edges are well closed to prevent the filling from leaking during cooking.

  6. Bring a pot of salted water to a boil and cook the tortelloni for about 2-3 minutes, or until they float to the surface.

  7. Meanwhile, in a pan, melt some butter with a few fresh sage leaves to flavor it.

  8. Gently drain the tortelloni and transfer them to the pan with the melted butter and sage, tossing briefly to flavor them.

  9. Plate and, if desired, sprinkle with additional grated Parmesan before serving.

Trivia

Tortellini and tortelloni are typical of Emilian cuisine, particularly Bolognese and Modenese. The main difference between the two is the size and traditionally the tortellino is filled with a meat-based filling, while the tortellone, larger, is often filled with ricotta and spinach or other types of fillings such as the potato and cheese one we have just prepared.