This amazing traditional pasta course is a special dish familiies prepare together on certain days. With a much shorter prep time (this recipes calls for direct dough shaping and filling, no resting time except when making your filling), this could be a go-to recipe for quick handmade pasta dough when you need to whip something up fairly quickly.
Handmade pasta can become a more regular actor on your dining table if you like this dough prep and are happy with the results. The recipe indicates a quick white sauce based on pan-fried onions and a drizzle of salty Pecorino cheese, but feel free to dress the pasta in a traditional beef ragù or even a light Ligurian Basil pesto (either freshly made at home or store-bought) for a quick weekday dinner variation.
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Prepare the classic handmade tortelli dough
Create mountain of flour, making a hole in center where you will put the eggs and extra virgin olive oil.
Mix together and knead for about 20 minutes, until the dough becomes elastic and stretchy.
Stretch dough and cut into circles 10 cm wide.
A note regarding pasta dough: this method is instant and requires no resting time - dough might have slightly different consistency when cooked than other recipe steps - we suggest trying them all out to find the method that works best for your needs.
Prepare the potato tortelli filling
Boil and strain the potatoes, and when cool enough to touch, remove and discard peels.
In large mixing bowl, add potatoes, minced bacon, egg and Parmesan cheese. Adjust to taste with salt, pepper and nutmeg.
Fill and shape the potato tortelli
When filing has cooled a bit further, you can begin filling your pasta shapes.
Using a teaspoon, add potato and bacon filling to the middle of each circle of dough and seal by hand to obtain the half-moon shape of the tortelli. Press down edges firmly to remove any air trapped in the pasta filling, and seal the borders well so water doesn't get into the pasta while cooking.
Cook the potato tortelli and prepare onion and Pecorino sauce
Bring large pot of salted water to boil, add tortelli to the pan and boil.
Peel and thinly slice 2 onions. Coat bottom of mid-size sauté pan with extra-virgin olive oil, and when heated, add sliced onion. Gently fry for 2 minutes, adding the Pecorino cheese and cooking until it has melted.
Drain the tortelli once they have risen to the top of the pan (a few minutes) and quickly add to the pan with the onion and cheese, frying together for 1 minute. Serve immediately.