Tortelli con Patate

Name: Tortelli con Patate
Yield: Serves 4
Cuisine: Italy
Ingredients: 450 g (1 lb) plain white flour; salt; 150 g (5 oz) ricotta cheese or half and half cottage; 100 g (3½ oz) streaky bacon or pancetta, finely chopped; salt and freshly ground black pepper; cheese and sheeps milk Greek yoghurt; 1 large onion, finely chopped; 4 cloves garlic, finely chopped; 1 egg; a handful of freshly grated Parmesan cheese; 100 g (3½ oz) unsalted butter, cubed; 100 g (3½ oz) freshly grated Parmesan cheese; a pinch of grated nutmeg; 800 g (1 lb 12 oz) potatoes, peeled

Pasta Pockets with a Potato Filling

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

These parcels of very simple hand-made pasta from Emilia Romagna are filled with a potato stuffing.

Ingredients

450 g (1 lb) plain white flour
1 egg
salt

Europe
Italy
Pasta
Mediterranean
Spicy

Method

To make the filling, boil the potatoes until soft, mash them thoroughly and set aside. Process the onion, garlic and bacon or pancetta together in a food processor until mushy but not puréed, then fry until the fat runs and the onion is soft and transparent.

Stir the mashed potatoes and add plenty of black pepper. Mix in the ricotta or cottage cheese and yoghurt, nutmeg, Parmesan cheese