Potato and pecorino tortelli with meat sauce
Author: 
Recipe type: Fresch Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
You'll need
Fresh pasta ingredients
  • 150 g tender wheat flour
  • 150 g durum wheat semolina flour
  • 1 pinch salt
  • 1 tablespoon extra virgin olive oil
  • 3 medium eggs
  • Cold water
Ingredients for the filling
  • 300 g potatoes
  • 100 grated semi aged Pecorino cheese
  • Salt
  • Freshly ground black pepper
  • Nutmeg
How to make it
  1. Sift the tender wheat flour with the semolina flour, pour them on a wooden board or a large working surface and make a well in the middle.
  2. Break in the eggs and add a good pinch of salt and a tablespoon of olive oil.
  3. Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed.
  4. Keep on kneading, more and more, as to develop the gluten which will give strength to the sheets of pasta. Just do as when you knead the bread: hold it with one hand while you roll it from you with the other, with the heel of the palm.
  5. After a while the dough should have the right consistency: smooth, velvety and no longer sticky.
  6. Wrap it in plastic film and let it stand for 30 minutes at room temperature.
  7. Boil or steam the potatoes, let cool and then mash, mixing with the grated pecorino cheese. Season the filling with salt and pepper to taste, then add a hint of grated nutmeg.
  8. Roll out long strips of pasta, about 10 cm wide. Lay them on a floured tablecloth.
  9. Put little mounds of potato filling – about one teaspoon each - at regular intervals onto the strips. Cover with another sheet of pasta and press gently with your fingers all around the filling, to seal it. With a scalloped pastry cutter cut the tortelli, leaving about an inch of pasta all around the filling. Put the tortelli on to a floured tray in one layer.
  10. To cook the tortelli bring a large pot of water to the boil, salt the water and pour a tablespoon of extra virgin olive oil in it: this will prevent tortelli from sticking to each other.
  11. Cook the tortelli in batches, according to the size of the pot.
  12. When they rise to top, which will be in about 10 minutes, remove them gently with a large slotted spoon and place them on a large deep plate. Season them as you prefer, they are excellent with a traditional meat sauce or with a full-bodied game sauce.
  13. These tortelli freeze well, spread them on trays in a single layer and then, once frozen, gather them in a freezer bag. Cook them frozen, throwing them directly in a pot of salted boiling water.
Recipe by Juls' Kitchen at https://en.julskitchen.com/seasonal/winter/potato-and-pecorino-tortelli-with-my-family