Tortelli Di Patate Ripieni Di Prosciutto San Daniele


For the dough:
1/2 lb. potatoes
2 eggs
3 oz. flour
pinch nutmeg
salt and pepper to taste

For the filling:
1/4 lb. Prosciutto San Daniele, minced
2 oz. bread
8 oz. milk
1/4 oz. chives
1/4 oz. parsley
2 oz. fresh ricotta
1 egg
pinch nutmeg

For the sauce:
2 oz. butter
4 sage leaves
4 oz. Prosciutto San Daniele
4 oz. smoked ricotta

How to make the TORTELLI DI PATATE RIPIENI DI PROSCIUTTO DI SAN DANIELE – Potato Tortelli with Prosciutto San Daniele Filling:

Boil the potatoes, peel them, put them through the masher and let them cool; add eggs, nutmeg and flour, then knead. Roll the dough with a rolling pin until it is 1/4 inch thick, then cut into circles 4 inches in diameter.

Soak the bread in the milk; when thoroughly soaked, add the Prosciutto San Daniele, ricotta, chives, parsley, egg and nutmeg, then squeeze the filling until it is firm. Brush the circles with a beaten egg, place the filling at the center of each circle with a teaspoon, then fold to form small bundle.

Cook the tortelli in salted boiling water for a short time; serve 4 or 5 tortelli on each dish; then add melted butter, sage, flakes of grated smoked ricotta and short, thin strips of Prosciutto San Daniele. Serve hot.

Serves 4

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