Talimatlar

• 1 - Prepare Potato Filling:
  Boil the potatoes in salted water until fork-tender, about 18 minutes. Drain, return to pot, mash until smooth, and allow to cool slightly.
• 2 - Mix Filling Ingredients:
  Combine cooled mashed potatoes, ricotta, Parmesan, garlic, parsley, nutmeg (if using), salt, and pepper. Mix thoroughly to form a smooth, well-seasoned filling.
• 3 - Prepare Pasta Dough:
  Mound the flour on a clean work surface, make a well in the center, and beat in the eggs using a fork. Gradually incorporate flour, knead until smooth (8 minutes), cover, and rest for 20 minutes.
• 4 - Roll Out Pasta Sheets:
  Roll dough into thin sheets—about the thickness of a coin—by hand or with a pasta machine. Use extra flour as needed to prevent sticking.
• 5 - Shape and Fill Tortelli:
  Cut pasta sheets into 6cm squares. Place a rounded teaspoon of filling onto each, fold into triangles, seal edges, then shape into classic tortelli.
• 6 - Cook Tortelli:
  Boil salted water. Cook tortelli in batches for 3-4 minutes until they float. Remove with a slotted spoon.
• 7 - Prepare Sage Butter:
  Melt butter over medium heat. Add sage leaves and gently fry for 2 minutes until aromatic.
• 8 - Assemble and Serve:
  Toss hot cooked tortelli with sage butter. Optionally drizzle with a little olive oil and finish with extra Parmesan before serving.