Potato tortelli with Prosciutto San Daniele


For the dough :
200 g potatoes
2 eggs
80 g flour
pinch of nutmeg
salt and pepper to taste

For the filling
100 g Prosciutto San Daniele
50 g bread
1 glass milk
10 g chives
10 g parsley
50 g fresh ricotta cheese
1 egg
pinch of nutmeg

For the topping
60 g butter
4 sage leaves
50 g Prosciutto San Daniele cut into thin strips
100 g smoked ricotta cheese

How to make Potato tortelli with Prosciutto San Daniele

Peel, boil, and mash the potatoes, then set aside to cool. Add the eggs, nutmeg, and flour, and work into a smooth dough. Roll the dough to a thickness of 3 or 4 millimeters and cut from it circles of pastry 10 centimeters in diameter. Soak the bread in the milk. When it is nice and soft, add the prosciutto, the ricotta, the chives, the parsley, the egg, and the nutmeg. Mix and squeeze to form a firm mixture. Brush the pastry circles with beaten egg and place a tablespoon of the filling in the middle. Close the four sides to create a small package. Place the tortelli in boiling salted water, remove them when the water begins boiling again and serve 4 or 5 per plate. Top with melted butter, sage, finely grated smoked ricotta, and the prosciutto cut into very fine strips. Serve hot with Ribolla Gialla wine.

Serves 4

Regional recipe from Veneto





Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.