Potato tortello and mild Provolone Valpadana P.D.O. with butter, sage and hazelnuts
for 2 people – difficulty: difficult – preparation time: 1 hour
200g Type “0” flour
2 Medium potatoes already boiled
200 g mild Provolone Valpadana PDO
Salt and pepper
Mix eggs and flour, until a homogeneous mixture is obtained. The more you work it, the more digestible it will be. Cover with cling film and let it rest for 30 minutes at room temperature.
Meanwhile, mash the potatoes with a potato masher and add the diced Provolone Valpadana PDO, salt and pepper. Adjust the density with a little fresh milk. Put it in a pastry bag.
Go back to the dough and roll it out as thinly as possible: the protagonist must be the filling.
Add the filling with the pastry bag, then close and cut the ravioli with a pasta cutter.
Cook in boiling salted water for three minutes, then brown them in a pan where you have melted the butter with the sage in a bain-marie. Serve the tortelli well-stirred and finish with the chopped hazelnuts, possibly also with a mild Provolone Valpadana PDO fondue!
Chef’s tip: Use a 00 flour for the dough initially, it’s the best to start!