Recipes: Potato Tortelli

Homemade Potato Tortelli with Parmigiano Reggiano

Tortelli are one of those labor-intensive, acts of love that the Italian kitchen is famous for. They are not difficult, per se, but they can test your patience until you get the method down. The benefits? You can make a bunch at a time and freeze them for a quick and delicious weeknight dinner when you are short on time.

Tip for success- embrace the process and know that they do not need to look perfect to taste amazing. This recipe is adapted for serving size from the Parmigiano Reggiano Consortium website, as part of our Parmigiano Reggiano Cooking Challenge!

Step 1: Make the Dough

We live in North Carolina and mostly use the US customary system when cooking (tablespoons, cups, fluid ounces, etc). When it comes to homemade pasta though, it really is much more convenient to use grams and a kitchen scale. Measuring in grams allows you to ensure accuracy and will reduce opportunities for frustration over dough texture. There are a ton of affordable scales out there that speak in both languages, so go ahead and make the investment- you won't regret it. 

1. Clean a table or kitchen countertop and pour the flour directly onto the surface into a circle shape. 
2. Crack the eggs into a small, separate bowl and whisk them until mixed completely. 
3. Form a well in the middle of the flour circle and pour the egg mixture inside. Using a fork or pastry blender, gradually mix the flour with the egg until a dough ball begins to form. 
4. At this point, the dough will be rough and scraggly. This is normal until you knead. 
5. Knead the dough for 10 to 15 minutes, or until soft and smooth. It shouldn't be too stretchy and the color of your dough will depend on the quality and color of your eggs, but it should be some hue of yellow. 

Note- I do this by hand because I like to feel the dough coming together to know if I need to add any water, but it is also possible to use a stand mixer with a dough hook.

Step 2: Make the Filling

Tortelli filling is infinitely adaptable. When I was living with my husband in Parma, Italy almost a decade ago, our favorite restaurant was almost solely dedicated to tortelli. She made the classic flavors, but also experimented with different vegetables as the seasons changed, and it was excited to visit with each new season and try something new. 

The only rule with filling is to avoid anything too liquid. If the filling is too runny, it will keep the dough from drying properly and your tortelli will be more likely to fall apart when boiling later one. You will be tempted to think your filling is too try, but remember that it will soften as it boils and it will also be topped with a butter sauce.  

1. Peel and chop your potatoes, then boil in salted water until very soft. 
2. Once soft, pour the potatoes into a colander and allow to cool completely. 
3. Once cool, add butter and salt to taste and begin to mash. 
4. Once almost mashed, add the grated Parmigiano Reggiano and complete the mashing process. There should not be clumps of potato at all, it should be smooth and velvety. You can use a hand mixer like I do if you want to save time and get a really nice finish. 
5. Set aside while you roll the dough but do not put in the refrigerator. It can alter the texture in a negative way. 

Step 3: Roll out the Dough and Form the Tortelli

The traditional way to roll the dough (the way the grandmas do it) is to use a giant rolling pin and roll out the dough into a large circle. To be honest, I am still in the process of perfecting that technique and typically use a pasta machine. 

1. Roll out the dough until it is 1-2 mm thick or about 1/16 of an inch- about half the thickness of a penny or so. It should be a large circle or a rectangle. 
2. Place tiny balls of filling about 1.5 inches apart on the top half of the dough. 
3. Fold the bottom half of the dough over the filling and push down on either side of the fill to reduce air pockets. push down the seem at the top to seal closed. 
4. Use a pasta cutter (or a knife) to cut the tortelli into squares. If you did not use a pasta cutter, use a fork to seal the sides once more. 
5. As you cut tortelli, store them on a piece of parchment paper to let them dry and sprinkle them with flour. 
6. If not using right away, let them dry for an hour or so and then they can be transferred to a freezer safe bag to be cooked later. 

Step 4: Cook the Tortelli 

Some people like to make tomato or meat sauces to put on top of potato tortelli. In my opinion, they are heavy and tasty enough to use only a classic butter-Parmigiano Reggiano sauce.

1. Boil salted water in a pot and add a tablespoon of olive oil to avoid the pasta sticking together. 
2. At the same time, in a pan, heat up a few tablespoons of butter. As the butter cooks, use pasta water to reach the desired consistency. 
3. Once the pasta float, they are ready to take out with a slotted spoon and go into the butter sauce. 
4. Top with Parmigiano Reggiano and serve immediately! 
5. Best paired with a dry, chilled Lambrusco wine.