Tuscan Potato Tortelli Recipe: Mugello-Style

Get ready to fall in love with Tortelli di Patate, a potato-stuffed pasta that’s a first-course favorite in Italian cuisine. It’s like a hug in every bite!

Potato Tortelli Recipe

Guido Pasquariello

A delightful potato-filled pasta dish from the heart of Italy, Tuscany. Tortelli di Patate or Potato tortelli, combines soft pasta pockets filled with creamy potato, embodying the rustic charm of Arezzo's culinary heritage.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course First Course

Cuisine Italian

Servings 6

Equipment

• Large pot for boiling
• Potato masher
• Mezzaluna (for chopping)
• Pastry wheel (for cutting pasta)
• Rolling Pin
• Large mixing bowl

Ingredients

  

For the Pasta

• 4 cups all-purpose flour (plus extra for kneading)
• 1 tablespoon olive oil
• 4 eggs
• salt to taste

For the filling:

• 2.2 lbs potatoes
• 1 large bunch parsley
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons tomato sauce
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Meat Sauce Ragu

• Meat Sauce

Instructions

• Prepare the Meat Sauce: Follow my meat sauce recipe search on the search box the top. Or use a ready-made ragù.
  
• Make the Filling: Boil potatoes until tender, about 30 mins. Let cool, peel, and mash. Finely chop parsley and garlic. Sauté in olive oil, then add tomato sauce and cook for a few minutes.
  2.2 lbs potatoes, 1 large bunch parsley, 2 cloves garlic, 2 tablespoons olive oil, 2 tablespoons tomato sauce
  
• Mix the Filling: In a large bowl, combine mashed potatoes, sautéed parsley and garlic, Parmesan, salt, and pepper. Mix well and set aside to cool.
  1 cup grated Parmesan cheese, Salt and pepper
  
• Prepare the Pasta Dough: On a large surface, make a well with the flour. Crack eggs into the center, add salt and olive oil. Knead to form a smooth dough. Let it rest under a damp cloth for 30 mins.
  4 cups all-purpose flour, 1 tablespoon olive oil, 4 eggs, salt
  
• Roll and Fill the Pasta: Roll out the dough into thin sheets. Place teaspoon-sized balls of filling on the dough, spaced 2 cm apart. Fold the dough over and press around the filling to seal. Cut into rectangles with a pastry wheel.
  
• Cook the Tortelli: Boil in salted water until they float, about 3-4 mins. Drain and serve with meat sauce and a sprinkle of Parmesan.
  Meat Sauce
  

Notes

• These tortelli are best enjoyed fresh.
• For a lighter version, try a simple butter and sage sauce.
• Substitute tomato paste if you don’t have tomato sauce.
• Add a pinch of nutmeg or some Pecorino Romano for extra flavor.
• You can freeze uncooked tortelli for up to a month.

Tortelli di Patate: A Taste of Arezzo’s Tradition

Discover Tortelli di Patate, a potato-stuffed pasta delight from Arezzo’s Casentino area.

This traditional first course blends tender pasta with a savory potato filling, and can also be enriched with pancetta for added depth.

A culinary gem with humble beginnings, it represents the rich flavors of Arezzo. Check out this link for a deeper dive into Arezzo’s traditional dishes.