Ingredients
- 500 g flour
- 6 eggs
- 600 g potatoes
- 100 g Parmesan cheese
- 1 ripe tomato, peeled and diced
- 2 cloves of garlic
- Fresh parsley
- Nutmeg, to taste
- Salt and pepper, to taste
Instructions
Prepare the Dough
Place the flour on a work surface and form a mound. Make a well in the center and crack in 5 eggs.
Gradually incorporate the flour into the eggs until a smooth dough forms.
Knead until elastic, shape into a ball, and let rest under a tea towel while preparing the filling.
Prepare the Filling
Boil the potatoes until tender, then peel and mash them.
Finely chop the garlic and parsley. Add them to the potatoes along with the diced tomato, Parmesan, nutmeg, salt, and pepper.
Mix well, then incorporate the remaining lightly beaten egg to bind the filling.
Shape the Tortelli
Roll out the dough into thin sheets and cut into strips about 1½ inches wide.
Place small portions of filling at regular intervals along half of the strips.
Cover with another strip of pasta, press firmly around the filling to seal, and cut into tortelli.
Place them on a lightly floured cloth as you work.
Cook & Serve
Cook the tortelli in plenty of salted boiling water until al dente.
Drain and serve with a rich meat sauce, or simply with butter and sage.
Finish generously with grated Parmesan cheese.
A traditional Italian holiday dish, made to be shared—simple ingredients transformed into something truly special.