Tortelli Mugellani

Tortelli di patate

Servings: 3

Ingredients: 

For the dough

200 grams (1 2/3 cup) of flour 0 (all purpose flour)

2 medium eggs

Half a cup of water (if needed for the dough)

1 pinch of salt. 

 

 

 For the stuffing

About 500 gr (2  1/4 cups) mashed potatoes (already cooked and mashed)

A teaspoon of tomato paste

A glove of garlic 

A sprig of parsley 

Salt and pepper 

A hint of nutmeg

 

 Tools:

 A wooden cutting board or a smooth surface to knead and spread the dough. A rolling pin or a pasta machine, a pasta cutter or a knife, a fork, a board and a knife to chop the stuffing veggies, a small pan for the veggie stuffing mix to fry, a pot to cook the pasta, a spoon to stir, a colander to drain the pasta.

 

Instructions: 

Cook and mash the potatoes

Microwave method:

Wash and dry with a cloth, unpeeled potatoes, 600 - 650 grams (about 4 2/3 cups or 1.43 pounds) then pierce the potatoes with the tip of a fork.
Microwave: 600 gr of potatoes for 13 min, at 700 w
Check the potatoes to see if they are cooked with a fork.
Leave the cooked potatoes to rest a few minutes, then peel and mash them while they are still warm.

(This method prevents humidity from getting into the potatoes).
If you boil the potatoes:

Leave them in their skin and don't cut them. Wash and put them in a pot covered with water. Let them cook over medium heat. Medium sized potatoes will take about 40 minutes.

Peel and mash the potatoes finely while still hot using a potato ricer or a potato masher. Avoid using an electric mixer because the potatoes will become sticky.

Let the mashed potatoes cool.

 

 

 

Instructions for the dough:

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs in.

 

 

Crack the eggs and gently mix with a fork, adding a little flour at a time. Leave the flour around and when you have incorporated half of the flour to the eggs start mixing and folding with your fingers.   

Knead the dough using the palm of your hands to push forward and the fingers to fold it back. Turn and keep kneading the dough until all the flour on the board has been incorporated and the dough is smooth.

Cover your dough with plastic wrap and leave it to rest for about 1/2 hour to 1 hour.

 
  

In the meantime prepare the ingredients for your filling:

Chop the garlic and the parsley very finely and fry them in  a small pan with 2 tablespoons of extra virgin olive oil, seasoning with a pinch of salt and black pepper, and a hint of grated nutmeg.

 

 

 

 

 

 

Add the mix to the mashed potatoes and mix well. Cover and leave the mix to the side.

 

 

Put the dough on your board (or on a smooth surface) and stretch it with a long rolling pin. It should be the thickness of a page of a book. (If you have a pasta machine you can roll up to the number 6 or 7).

 

 

Using a tablespoon or a cookie scoop, measure and place each portion of filling in a row along a strip of the shape. (A ravioli mould as in the pictures could be of help)

Be careful to leave 3 to 5 cm (1 1/2 to 2 inch) space between each portion of filling and leave a 1 inch edge along the entire length of the strip. This will allow you to fold the length and cover all the filling.

Use your fingers to give the covered filling a round shape and to remove air from the inside by pressing gently around it.

Cut lengthwise using a pasta cutter or a knife, and then cut widthwise thus forming the tortelli shapes.

Put a large pot half-filled with water on medium heat. As soon as the water boils, throw in a teaspoon of salt and the prepared tortelli. They will cook in a couple of minutes after the water starts boiling again. 

Drain the cooked tortelli and add them to the pan to flavor with the sauce at your choice.
Sprinkle generously with Parmesan and serve hot.

 Tortelli Mugellani are eaten as a first course with beef, duck, rabbit, wild boar ragù or mushroom sauce accompanied by robust red wines.