Tortelli con Patate

Pasta Pockets with a Potato Filling

Preparation info
  • Serves


    • Difficulty


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.


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


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