Instructions

Prepare the Pasta Dough

Place the flour on a work surface and form a mound. Create a well in the center and crack in the eggs. Gradually mix the eggs into the flour until a dough forms. Knead until smooth, then shape into a ball and cover with a cloth. Let it rest while preparing the filling.

Prepare the Filling

Boil the potatoes with their skins on, then peel and mash them. Add chopped garlic, parsley, diced tomato, grated Parmesan, and a pinch of nutmeg. Season with salt and pepper, then mix in the beaten egg until well combined.

Shape the Tortelli

Roll out the dough into thin sheets and cut into strips about 1½ inches wide. Place small portions of filling at intervals along half of the strips.

Cover with another strip of dough, press down around the filling to seal, and cut into individual tortelli. Place them on a lightly floured cloth.

Cook the Tortelli

Boil the tortelli in plenty of salted water until cooked but still firm to the bite. Ensure the thicker parts are fully cooked, then drain.

Serve

Serve with a rich meat sauce or simply with butter and sage. Finish with a generous sprinkle of Parmesan cheese.