Tortelli Of Potato and Chives with Brown Butter and Sage
4 russet potatoes boiled 40 minutes -- and peeled 1/2 Cup grated Parmigiano-Reggiano -- plus 1/4 C 1/2 Cup chopped chives -- plus 4 T 2 eggs 1/2 Teaspoon freshly grated nutmeg 1 Re...
Ingredients
- 4russet potatoes
- 1/2Cupchopped chives -- plus 4 t
- 2eggs
- 1/2Teaspoonfreshly grated nutmeg
- 1recipe basic pasta
- 4Tablespoonbutter
- 8sage leaves
Directions
- 1
4 russet potatoes boiled 40 minutes -- and peeled 1/2 Cup grated Parmigiano-Reggiano -- plus 1/4 C 1/2 Cup chopped chives -- plus 4 T 2 eggs
- 2
In a mixing bowl, crush potatoes with a masher until smooth
- 3
Add cheese, chives, eggs and nutmeg and mix well
- 4
Roll out pasta to thinnest setting and cut into 4-inch squares
- 5
Place 1 tablespoon potato mixture in center of each square
- 6
Fold opposite corners of each square together and press firmly to seal and form a triangle
- 7
Bring the opposite points of the triangle together and press firmly to meld
- 8
Continue until all pasta is stuffed and formed into tortelli