Tortelli di patate del Mugello – potato-stuffed tortelli

Name: Tortelli di patate del Mugello – potato-stuffed tortelli
Total time: 1 h
Ingredients: 1kg floury potatoes, scrubbed and rinsed; 4 tbsp of tomato paste; 4 garlic cloves, grated; 70g of Parmesan, grated, plus more to serve; 1 bunch of flat-leaf parsley, small, finely chopped; fine sea salt, as needed; 500g of plain flour, sifted; 3 large eggs; 2 tbsp of extra virgin olive oil; water, as needed

by Valeria Necchio

Item 1 of 1

Pasta
medium
6
60 minutes

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This tortelli recipe hails from Mugello in Tuscany, and is a fantastic example of the rustic, hearty cooking found in the region. The fresh pasta is stuffed with a creamy combination of potato , cheese, garlic and tomato, before being dressed in a meat or sage and butter sauce.

First published in 2019

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In the Mugello area of Tuscany, just north of Florence, a variety of stuffed fresh pasta called tortelli is filled with a creamy, tomato-tinged potato purée laced with garlic and parsley. Pillowy, starchy and substantial, these deep pocket-like tortelli are then tossed with meat ragù, made with anything from veal to beef to wild boar, or simply butter and a sage or mushroom sauce. Either way, they make for a lush first course that is as substantial as it is delectable.

Ingredients

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Imperial

Tortelli di patate filling

1kg floury potatoes, scrubbed and rinsed
4 tbsp of tomato paste
4 garlic cloves, grated
70g of Parmesan, grated, plus more to serve
1 bunch of flat-leaf parsley, small, finely chopped
fine sea salt, as needed

Pasta dough

500g of plain flour, sifted
3 large eggs
2 tbsp of extra virgin olive oil
water, as needed

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Method

Place the potatoes, skin-on, in a large pan and cover with cold water. Place over a medium heat and bring to the boil. Cook the potatoes until tender all the way through. Drain, peel and, while they are still hot, pass through a potato ricer into a bowl

Mix the potato mash with the tomato paste, garlic, Parmesan, parsley and a pinch of salt. Cover with a towel and leave to cool

Next, make the fresh pasta. Place the flour on a work surface, make a well in the middle and crack the eggs in its centre. Add the olive oil and a tablespoon of water. Beat the eggs, oil and water with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together. Carry on with your hands, kneading until you have a smooth, elastic ball of dough. Flatten the dough slightly, wrap it in cling film and leave it to rest for 30 minutes

Next, divide the dough into 3 pieces and roll them out using a pasta machine – I normally stop at to the second-to-last setting. Arrange the sheets of pasta on a floured work surface. Using a piping bag or a teaspoon, create heaps of potato filling onto the laid out pasta sheets, leaving about 3cm in between them. Fold the sheet of pasta onto itself to form small pockets. Press down the pasta in between heaps of filling to remove any air bubbles. Then, using a pasta wheel, cut out the tortelli

Bring a large pot of salted water to a rolling boil. Add the tortelli and cook until they start to float. Drain them with a slotted spoon and transfer to a saucepan. Toss with melted butter and sage or with a meat ragù

Serve right away with a dusting of grated Parmesan