Classic Potato-filled Tortelli with Pecorino and Onion Sauce

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.

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.

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.

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.