Potato and Bacon Tortelli with Butter and Sage
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs (for pasta dough) | 2 |
| Potatoes | 150g |
| Fresh Ricotta | 50g |
| Smoked Bacon (pancetta) | 30g |
| Parmigiano Reggiano DOP | 50g |
| Eggs (for filling) | 1 |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
| Butter | 80g |
| Fresh Sage | 16 leaves |
| Fine Salt (for boiling water) | q.b. |
| Black Pepper (for seasoning) | q.b. |
Instructions:
Step 1: Prepare the Pasta Dough
To begin making the Potato and Bacon Tortelli, start by preparing the pasta dough. Pour the flour onto a clean work surface, creating a mound. Form a well in the center of the flour and crack the 2 eggs into it. Using a fork, gently beat the eggs and gradually mix in the surrounding flour until the dough begins to come together. If necessary, add a bit more flour to achieve the right consistency. Knead the dough until it is smooth and elastic, which should take about 10 minutes. Once the dough is ready, wrap it in plastic wrap and let it rest for about 30 minutes at room temperature.
Step 2: Cook the Bacon and Prepare the Filling
While the dough is resting, prepare the bacon and filling. Start by slicing the smoked bacon into thin strips. Heat a non-stick frying pan over medium heat and cook the bacon until it becomes crispy and golden. Remove it from the pan and set it aside to cool.
Next, boil the potatoes in salted water until they are soft and fully cooked. Once done, drain the potatoes and let them cool slightly. After the potatoes have cooled, use a potato ricer to mash them into a smooth puree. Transfer the mashed potatoes into a mixing bowl.
Add the crispy bacon, fresh ricotta, and the additional egg into the bowl with the potatoes. Season with salt and freshly ground black pepper to taste. Mix all the ingredients thoroughly until the filling is smooth and well-combined. Once the filling is ready, cover the bowl and refrigerate it to keep it cool while you prepare the dough.
Step 3: Roll Out the Pasta
Once the dough has rested, divide it into two equal portions. Wrap one portion back in plastic wrap and set it aside while you work with the other portion. Using a pasta machine, roll out the dough into thin sheets, starting with the thickest setting and gradually working your way to a thinner setting, typically stopping just one setting before the thinnest. Aim for a sheet of dough that is about 0.5mm thick.
Repeat this process for the second piece of dough, ensuring both sheets are the same thickness.
Step 4: Assemble the Tortelli
Place one sheet of pasta dough on your work surface. Using a spoon, place small mounds of the potato and bacon filling about 5 cm apart along the length of the pasta. Carefully lay the second sheet of pasta over the filled sheet. Using your fingers, press gently around the mounds of filling to seal the edges and push out any air pockets.
Using a round cutter (about 6 cm in diameter), cut out the individual tortelli. Press around the edges to ensure they are well-sealed, preventing any filling from escaping during cooking. Transfer the prepared tortelli onto a floured tray to prevent sticking.
Step 5: Cook the Tortelli
Bring a large pot of salted water to a boil. Gently add the tortelli to the boiling water, being careful not to overcrowd the pot. Cook the tortelli for about 4-5 minutes or until they float to the surface, indicating they are cooked.
Once the tortelli are cooked, remove them with a slotted spoon and set them aside.
Step 6: Prepare the Butter and Sage Sauce
While the tortelli are cooking, melt the butter in a large frying pan over medium heat. Add the fresh sage leaves to the pan and let them infuse the butter with their flavor, cooking until the sage becomes crispy and fragrant.
Step 7: Combine the Tortelli with the Sauce
Add the cooked tortelli to the pan with the butter and sage. Toss gently to coat the tortelli with the aromatic butter sauce. Be careful not to break the delicate pasta.
Step 8: Serve and Season
Transfer the tortelli to a serving platter. Sprinkle with freshly grated Parmigiano Reggiano DOP and a generous pinch of freshly cracked black pepper. Serve immediately and enjoy the delightful combination of creamy potato, smoky bacon, and fragrant sage.
These Potato and Bacon Tortelli with Butter and Sage make for a rich and comforting first course, perfect for a special meal or a cozy family dinner. The delicate pasta, filled with savory goodness, is complemented by the fragrant butter and crisp sage, creating a satisfying dish that everyone will love.
