Tortelli di Patate are a typical dish from the Emilia-Romagna region, particularly common in the province of Modena. These delicious homemade tortelli are filled with potatoes and Parmigiano and are traditionally dressed with melted butter and nutmeg. Their half-moon shape and soft texture make them irresistible.
Boil the potatoes in salted water, peel them and mash them
Place them in a bowl, let them cool slightly and add the eggs, butter, Parmigiano, salt and nutmeg
Meanwhile prepare the dough by mixing the two flours on the work surface and make a well where you will add the eggs
Knead well until the mixture is homogeneous, smooth and elastic
Let it rest covered with a damp cloth for about half an hour
Now add to the mashed potatoes the knob of butter, the Parmigiano, salt and a generous grating of nutmeg
Mix the ingredients well
Roll out the pasta dough into sheets, cut into strips and then into squares on which to place the potato mixture, using your hands to form small balls
Fold the squares by bringing the corners together to form triangles and seal the edge with a fork
Cook the tortelli in boiling salted water, drain them and dress with ragù or with oil or butter and plenty of Parmigiano
Rolling pin
Tortelli mold
Italia
| Energy (kcal) | 163.89 |
| Carbohydrates (g) | 27.57 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 3.37 |
| of which Saturates (g) | 1.6 |
| Protein (g) | 6.71 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.05 |
