Potato tortelli with porcini are a traditional Italian first course. The pasta filled with a delicious mixture of potatoes, grated Grana cheese and dried porcini mushrooms is irresistible. This recipe is perfect to make in autumn when porcini mushrooms are in season and give the dish an intense flavor.
Boil the potatoes and mash them, then mix them with one egg and salt; fill squares of fresh egg pasta rolled thin with the mixture and form ravioli
Cook them in salted boiling water and dress with the rehydrated mushrooms, squeezed and sautéed in a pan with a little oil and garlic
Toss everything with grated Grana cheese
Italy
| Energy (kcal) | 239.58 |
| Carbohydrates (g) | 40.09 |
| of which Sugars (g) | 2.53 |
| Fat (g) | 3.42 |
| of which Saturates (g) | 1.8 |
| Protein (g) | 13.19 |
| Fiber (g) | 2.68 |
| Sale (g) | 0.15 |
