Tortelli Antipasto

Tortelli di Pattate or Potato Tortelli Antipasto is a traditional meal from the Tuscany region of Mugello . Part of the “Nonna” recipes you must try if you like and enjoy the art of making your own handmade pasta.

Buon appetito!

Serves: 4

Time:1 hour

Ingredients.

Filling

200 gr. Potato (boiled)

Grated Parmesan

2 eggs

Smashed pumpkin pulp

1 or 2 tbsp roast sauce (optional just to give more taste to the recipe).

Pasta Dough

500 gr. flour

3 eggs

Mash the boiled potatoes and pumpkin and sieve, add the Parmesan, the eggs, the roast sauce and season.

Prepare the dough

If the amount of eggs is not enough, add one more to the dough to make it manageable.

Using the rolling pin or the pasta machine, roll out the dough. Cut 5cm squares of pasta. Spoon some filling into the middle of the pasta square and fold the pasta to create the Tortelli shape. Remember to remove the air inside, or the tortelli will burst when it is cooked.

Leave to dry on a kitchen towel for 1 hour

Cook the the tortellini in a large pan filled with plenty of salted water until al denteServe with a sauce of tomato or butter and sage.

Tortelli Antipasto is a type of stuffed pasta ussually served as a main meal. This recipe is nevertheless, a Tuscany traditional Antipasto recipe.Find out more about Pasta Types and Pasta Shapes.