tagAlt.Classic Potato filled Tortelli with Pecorino and Onion Sauce

Handmade Potato Tortelli with Creamy Pecorino & Onion Emulsion

Name: Handmade Potato Tortelli with Creamy Pecorino & Onion Emulsion
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 400gram All-purpose flour; 4 Egg; 2table_spoon Extra-virgin olive oil; 500gram Potatoes; 50gram Italian Bacon (Pancetta); 1 Egg; 50gram Parmesan cheese (Grated); as needed Salt; as needed Black Pepper; as needed Nutmeg; 2 Onion; 50gram Pecorino cheese; 2table_spoon Extra-virgin olive oil

Essential fresh pasta mastery: Discover the art and stories behind classic potato tortelli.
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Vanessa:

This is a classic dish that I'll never get enough of - ate it constantly while I was in Italy and will continue to do so now (time allowing) back in t...

read all reviews...

Experience the heart of Italian cuisine with this time-honored potato tortelli recipe, a cherished tradition where families gather to craft pasta together for special occasions. Thanks to its streamlined process—requiring no dough resting time—you can bring the magic of homemade pasta to your table even on busy days.

With this approachable dough technique, homemade pasta can easily become a frequent star at your meals, offering both flavor and satisfaction. While this recipe features a silky sauce made from gently sautéed onions and the sharp tang of Pecorino Romano, these tortelli also shine with a rich beef ragù or a fragrant Ligurian basil pesto, giving you plenty of flexibility for any weeknight dinner.

For more authentic Italian recipes, wine pairings, and culinary tips, subscribe to the Mamablip newsletter. Enjoy the Italian lifestyle delivered straight to your inbox—who knew living la dolce vita could be so simple?

Preparation

for 4 servings

Step

Of 4

Craft the Traditional Tortelli Dough

Begin by mounding 00 flour on your work surface, forming a well in the center. Crack in the eggs and drizzle in some extra virgin olive oil.

Combine the ingredients with your hands and knead vigorously for about 20 minutes, aiming for a smooth, elastic dough. Roll the dough out thinly and use a cutter or glass to form 10 cm circles.

Historical note: This "direct method" skips the typical dough resting stage, yielding a slightly different texture after cooking. Experiment with various techniques to discover your personal preference—Italian pasta making is as much about discovery as tradition.

Step

Of 4

Prepare the Savory Potato Filling

Boil whole potatoes with their skins until fork-tender; drain and set aside until cool enough to handle. Peel and discard the skins.

In a large bowl, mash the potatoes and mix in finely diced pancetta or bacon, a beaten egg, and generous shavings of Parmigiano Reggiano. Season with salt, freshly ground black pepper, and a pinch of nutmeg for warmth and complexity.

Tip: The inclusion of cured pork not only adds depth but also echoes traditional mountain recipes from Northern Italy.

Step

Of 4

Assemble and Shape the Tortelli

Allow the filling to cool to room temperature—it will be easier to handle and won't soften your dough.

Place a teaspoon of the potato mixture in the center of each dough circle. Fold each circle over the filling, pressing the edges together to form half-moon shapes. Seal the borders carefully, expelling excess air to prevent bursting during cooking.

Technique tip: Use the tines of a fork to crimp the edges, ensuring a secure seal and creating an appealing rustic look.

Step

Of 4

Cook and Dress with Onion & Pecorino Sauce

Bring a large pot of salted water to a rolling boil. Gently drop in the tortelli and cook until they float to the surface—this typically takes just a few minutes.

While the pasta cooks, finely slice two sweet onions. In a wide sauté pan, warm a generous amount of extra virgin olive oil and soften the onions over medium heat for about two minutes. Sprinkle in grated Pecorino Romano, stirring until it melts into a creamy sauce.

Scoop the cooked tortelli from the water, drain briefly, and add them directly to the pan. Toss gently to coat in the onion and cheese emulsion, sautéing for one minute before serving piping hot.

Chef’s note: Pecorino’s salty tang beautifully cuts through the richness of the filling, while the onions lend a delicate sweetness for balance.

Reviews

Vanessa Saturday 5th of September 2020

Loving the pasta shapes

This is a classic dish that I'll never get enough of - ate it constantly while I was in Italy and will continue to do so now (time allowing) back in the States. While I'm a fan of the sauce mentioned here since it comes together so quickly and with literally all the effort it can take to slice an onion, I like adding a bit more richness to the gorgeous pasta part and usually go with a more dense sauce (like a veggie marinara or even beef ragù). Either way you dress it up, the base is amazing and so easy.

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Handmade Potato Tortelli with Creamy Pecorino & Onion Emulsion

Essential fresh pasta mastery: Discover the art and stories behind classic potato tortelli.
Add to favourites

45 total time (min)

10 cooking time (min.)

13 ingredients

410 kCal

4 steps to complete the preparation

Ingredients

Homemade Tortelli Dough for Classic Potato-filled Tortelli

Potato Tortelli Stuffing for Classic Potato-filled Tortelli

Onion and Pecorino Tortelli dressing