Name: Tortelli di Patate (Ravioli Filled with Nutmeg-Flavored Potatoes)
Yield: Serves 6 to 8 as a first course, 4 to 6 as a main course
Cuisine: Italian
Ingredients: 1 egg; 1 egg yolk; 2 medium onions, minced; 1 (20-ounce) can Italian plum tomatoes or bottled organic tomato puree; Salt and freshly ground black pepper; 8 tablespoons (1 stick) unsalted butter; 2½ cups (12½ ounces) unbleached all-purpose flour; At least 5 quarts water; 1½ tablespoons coarse sea salt; Freshly ground black pepper; Milk; 1½ ounces dried porcini mushrooms; 3½ tablespoons unsalted butter; A pinch of salt; 4 eggs; A large pinch of freshly grated nutmeg; 3 medium potatoes (about 1 pound), boiled in their skins, then drained, peeled, and riced; 1 to 2 tablespoons milk (optional); 7 tablespoons grated (1¾ ounces) freshly grated Parmigiano-Reggiano cheese; Salt

Preparation info

Serves
6 to 8
as a first course

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Signora Lusignani’s ravioli have the best of all worlds—silky nutmeg-flavored potatoes inside and funghi porcini outside. You can make the sauce up to 4 days ahead. Store it covered in the refrigerator. You can make the ravioli a few hours ahead, set them on a parchment paper-lined baking sheet or a baking sheet sprinkled with semolina flour, cover them with a kitchen towel, and leave them in a cool place until you are ready to cook them. You will have a bit of filling left