Potato tortelli with cherry tomatoes is a classic recipe from the Tuscan mountain region of Mugello. Also known as tortelli mugellani, these Tuscan-style ravioli are impossible to resist. The potato filling is deliciously creamy, while the cherry tomato sauce adds the perfect salty finishing touch to the dish.
To create perfect stuffed pasta at home, a good handcrafted rolling pin is essential. We find tortelli particularly benefit from being made with a sfoglina mattarello instead than a pasta machine – in this recipe, you want the pasta dough to be as rustic as possible.
Potato Tortelli with Cherry Tomatoes
For the pasta dough:
- 200gr all purpose flour
- 200gr semolina flour
- 4 eggs
- 1 tablespoon of extra virgin olive oil
- salt
For the filling:
- 1kg potatoes
- 2 tablespoons tomato purèe
- fresh parsley
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- 100gr grated parmigiano reggiano cheese
- salt and pepper
For the sauce:
- 150 gr cherry tomatoes
- 1 garlic clove
- extra virgin olive oil
- salt and pepper
Start by simmering whole, unpeeled potatoes in a large pot of water—choose spuds of similar size for even cooking. Once the water reaches a boil, they’ll need about 30 minutes to become tender. You’re aiming for soft but not falling apart, so test them with a fork to be sure. Drain and let them cool slightly, then peel and pass them through a potato ricer into a large bowl.
Meanwhile, wash a generous handful of parsley and peel one clove of garlic. Finely mince them together using a sharp knife until you have a fragrant green paste. Warm a couple tablespoons of olive oil in a small pan, add the parsley-garlic mixture, and sauté briefly. Stir in two spoonfuls of tomato purée to lend a gentle blush to the filling, then cook for a few more minutes until warmed through.
Fold the tomato mixture into the potatoes along with plenty of grated Parmigiano Reggiano cheese, a good pinch of salt, and a crack of black pepper. Stir until the mixture is cohesive and velvety. Let cool while you make the fresh pasta.
On a clean work surface, mound your flour and form a well in the center. Crack in the eggs, add a pinch of salt and a splash of olive oil, and begin to incorporate the flour with your hands. Knead until smooth, adding a touch more flour or water as needed to reach the perfect consistency—it should be soft but not sticky. Shape into a ball, cover with a damp towel, and let it rest for about 30 minutes.
Once rested, cut off a portion of the dough and roll it out into long, even sheets using a rolling pin. You want the pasta thin but sturdy enough to hold the filling without tearing—think delicate, not paper-thin. To assemble, spoon small mounds of the cooled potato mixture (about the size of a walnut) onto one half of the pasta sheet, spacing them roughly 2 cm apart. Fold the other half of the sheet over the filling, press gently around each mound to seal, then cut into neat rectangular tortelli using a fluted pastry wheel. Lightly dust with flour and let them dry briefly on both sides.
Bring a large pot of salted water to a boil. Working in batches, cook the tortelli until they rise to the surface—about 3 to 4 minutes, depending on thickness. Lift them out gently with a slotted spoon.
To serve, sauté halved cherry tomatoes in olive oil with a clove of garlic until just blistered and juicy. Toss with the warm tortelli and finish with a flourish of fresh herbs, if desired.