Potato tortelli with porcini mushrooms is a traditional Italian first course. The pasta sheet filled with a delicious stuffing of potatoes, grated Grana cheese, and dried porcini mushrooms is irresistible. This recipe is perfect to prepare in autumn when porcini mushrooms are in season and give the dish an intense flavor.
Boil the potatoes and mash them, then mix with an egg and salt; fill squares of thinly rolled fresh egg pasta with the mixture and make ravioli
Cook them in salted boiling water and dress with pre-soaked, squeezed mushrooms cooked in a pan with a little oil and garlic
Toss everything with grated Grana cheese
Italia
| Energy (kcal) | 211.13 |
| Carbohydrates (g) | 30.07 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 4.81 |
| of which Saturates (g) | 2.11 |
| Protein (g) | 12.79 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.18 |
