tagAlt.Potato filled Tortelli Herb infused Oil Tortelli alla Mugellana

Potato-filled Tortelli Mugellana with Herb-infused Olive Oil

Lovely large handmade pasta pockets filled with fluffy potatoes, and topped off with a herb-infused dressing - what's not to love?
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    • ( Scored 5 on 1 reviews )

Michele:

Having spent some time in the winter in the heart Tuscany, I promise this dish takes me right back to eating at the sagre, and loading up on delicious...

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tagAlt.Potato filled Tortelli Herb infused Oil Tortelli alla Mugellana

So very hearty, so very filling, and of course, so very tasty.  

A specialty dish hailing directly from the hinterlands of Tuscany, this handmade pasta recipe has a satisfying way of sticking to your ribs, and filling you up.  The perfect cool autumn dish, there are often food festivals in the fall and wintertime focusing on this this very dish.  Each small town has its own variation, and each Tuscan mama (or papa) has their own handed-down recipe for preparing the wonderful sauces that accompany this classic pasta dish.

This particular recipe aims to keep it lighter than usual, with a quick olive oil dressing tossed on before serving.  Don't be fooled - the dish belies great consistency and heft, and we suggest using a good qualtiy olive for your saucing needs so you're ensured top flavor and top results.  Pair it with a solid wine selection from our experts, and your dinner companions will love each moment they share with you at the table.

Ingredients

for 4 servings

Herb-Infused Olive Oil Dressing

  • Extra-virgin olive oil 200 ml2
  • Garlic Cloves 0.5
  • Red Chili Flakes 1 pinch
  • Bay leaf 2
  • Rosemary (Branch) 2
  • Sage (Leaves) 4
  • Thyme (Stalk) as needed
  • Oregano as needed

Homemade Tortelli Dough for Tortelli alla Mugellana

  • All-purpose flour 300 grams
  • Semola flour 200 grams
  • Egg 4 (+1 extra yolk)
  • Salt as needed

Potato Tortelli Stuffing for Tortelli alla Mugellana

  • Potatoes 1.5 kg
  • Garlic Cloves 2
  • Parmesan cheese (Grated) 100 grams
  • Salt as needed
  • Black Pepper as needed
  • Nutmeg as needed
  • Tomato concentrate 1 table-spoon

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Filippo Bartolotta

Filippo Bartolotta

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product
About Tommasi Wine Estate

Preparation

for 4 servings

Step

1

Of 5

Make the pasta dough

Combine two flours together in medium bowl, then place onto a clean working surface, preferably wooden working board.  Create a well in middle, and add eggs and yolk, a drop of oil and a pinch of salt. 

Begin to pull flour in from sides, using a fork to beat eggs and flour together.  Continue pulling flour into the eggs until you have reached a fairly eggy dough. 

Use hands to knead the dough, pulling in remaining flour into mixture.  Continue kneading until dough is soft, but elastic and compact. 

Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.

Step

2

Of 5

Make the tortelli filling

In small sauté pan, heat 4 tablespoons extra virgin olive oil, sauté several cloves of garlic with a few stalks of fresh rosemary.  When garlic has browned, remove from heat and set aside.

Fill large soup pot with water, and add small pinch of salt.  Add potatoes, bring to boil on low heat as they must not break or split.  Once potatoes are softened and cooked through, remove from cooking water with slotted spoon to avoid any potatoes splitting apart. 

As soon as they're cool enough to handle, peel.  Using a potato masher or large fork, mash potatoes in medium mixing bowl.   Add salt, pepper and nutmeg, the olive oil from above (removing garlic and rosemary), and just enough tomato paste to color the potatoes slightly.  Blend mixture well with your hands.

Step

3

Of 5

Shape and prepare the tortelli

Remove dough from the fridge, and either using rolling pin or pasta machine, roll out until you reach desired thickness.   Create two equal sheets of same size.

As filling each shape, try to place filling using same spacing between each heap of filling.  Each filling should be about 1 heaping teaspoon of potato mixture. 

Place top layer of pasta over filling, trying to push out any air from filled pockets.  Cut sides of pasta to create tortelli shapes.  Place prepared tortelli onto large sheet with semola flour spread out on top of sheet to prevent sticking.  Cover with plastic wrap and preserve in refrigerator until ready for use.

Step

4

Of 5

Cook the tortelli

Fill large soup pot with water and add small pinch of salt and a few drops of olive oil.

Gently drop the tortelli in boiling water a few at a time.  Cook until pasta is al dente (firm but not too soft or overcooked - approximately a few minutes after when the ravioli have come to the surface). 

Drain the tortelli, picking them from boiling water with a slotted spoon.

Step

5

Of 5

Prepare the sauce and serve

Smash garlic clove, leaving skin intact.  In a small sauce pan, place olive oil and all other sauce ingredients over a very low flame (as low as possible). 

As soon as garlic turns lightly golden brown, remove from heat, and allow oil and herbs to rest (so oils from herbs can be released and infused into olive oil).  The oil mixture should rest at least 30 minutes.  Remove garlic and herbs from the oil, and pour oil into a large sauté pan where the tortelli will be dressed.

Transfer cooked, drained tortelli to the pan where the oil has been poured.  Gently toss pasta with infused oil until pasta is evenly coated. 

Add grated Parmesan cheese, place in warm serving dish and serve at once.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product
About Tommasi Wine Estate

...Great Italian Goodies!

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product
About Tommasi Wine Estate

Famiglia Zingarelli -Chianti Classico Riserva Wine - Rocca delle Macìe

0.75l

The result of the selection of the best grapes from the four estates of Rocca delle Macìe

View product
About Rocca delle Macìe Wine Estate

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product
About Tommasi Wine Estate

Famiglia Zingarelli -Chianti Classico Riserva Wine - Rocca delle Macìe

0.75l

The result of the selection of the best grapes from the four estates of Rocca delle Macìe

View product
About Rocca delle Macìe Wine Estate

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Reviews

Michele Wednesday 12th of August 2020

Love the Tuscan vibe

Having spent some time in the winter in the heart Tuscany, I promise this dish takes me right back to eating at the sagre, and loading up on delicious carbs. Missing Tuscany, but loving that I can hop right back into the countryside whenever I make this!

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