tagAlt.Potato filled Tortelli Herb infused Oil Tortelli alla Mugellana

Tuscan Potato Tortelli with Aromatic Herb Olive Oil

Generous handmade pasta parcels packed with velvety potatoes, drizzled in a fragrant herb olive oil: a Tuscan delight.
Add to favourites

    • ( Scored 5 on 1 reviews )

Michele:

Having spent some time in the winter in the heart Tuscany, I promise this dish takes me right back to eating at the sagre, and loading up on delicious...

read all reviews...

tagAlt.Potato filled Tortelli Herb infused Oil Tortelli alla Mugellana

Hearty, comforting, and irresistibly delicious, this traditional handmade pasta dish from the heart of Tuscany is a true culinary treasure.

Originating in the picturesque Mugello region, Pasta Tortelli Mugellani are a beloved autumn and winter staple. These generous pasta pockets overflow with creamy potato filling, making them a satisfying meal for chilly evenings. Every Tuscan village—and indeed, every household—boasts its own cherished version, perpetuating a rich culinary heritage that dates back centuries.

This recipe highlights a lighter approach by finishing the tortelli with a vibrant, herb-infused olive oil dressing rather than the usual heavier sauces. The choice of a superior-quality extra virgin olive oil is crucial, as it imparts depth and character to the final dish. Pair your tortelli with a robust local red wine for an authentic Tuscan experience that celebrates the flavors and traditions of the region.

Ingredients

for 4 servings

Herb-Infused Olive Oil Dressing

  • Extra-virgin olive oil 200 ml2
  • Garlic Cloves 0.5
  • Red Chili Flakes 1 pinch
  • Bay leaf 2
  • Rosemary (Branch) 2
  • Sage (Leaves) 4
  • Thyme (Stalk) as needed
  • Oregano as needed

Homemade Tortelli Dough for Tortelli alla Mugellana

  • All-purpose flour 300 grams
  • Semola flour 200 grams
  • Egg 4 (+1 extra yolk)
  • Salt as needed

Potato Tortelli Stuffing for Tortelli alla Mugellana

  • Potatoes 1.5 kg
  • Garlic Cloves 2
  • Parmesan cheese (Grated) 100 grams
  • Salt as needed
  • Black Pepper as needed
  • Nutmeg as needed
  • Tomato concentrate 1 table-spoon

Try it with...

or show me more...

Preparation

for 4 servings

Step

1

Of 5

Prepare the pasta base

Mix both types of flour in a medium bowl, then turn out the blend onto a clean surface—ideally a wooden pastry board for authenticity. Form a well in the center and crack in the eggs and additional yolk, adding a splash of olive oil and a pinch of sea salt.

With a fork, begin pulling flour from the edges into the egg mixture, whisking gently until a shaggy dough forms.

Knead the dough by hand, gradually working in the remaining flour until it becomes smooth, elastic, and cohesive. This process is essential for developing the gluten structure, ensuring tender yet resilient pasta.

Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes, allowing the gluten to relax for easier rolling later.

Step

2

Of 5

Craft the potato filling

In a small sauté pan, heat 4 tablespoons of extra virgin olive oil. Sauté several whole garlic cloves and a few sprigs of fresh rosemary until the garlic turns golden and aromatic, then remove from the heat and set aside to infuse further.

Meanwhile, fill a large pot with water, season with a pinch of salt, and add the peeled potatoes. Bring to a gentle boil and cook slowly to prevent the potatoes from bursting or becoming waterlogged. When tender, remove with a slotted spoon to keep them intact.

Let the potatoes cool slightly, then peel and mash them in a mixing bowl until fluffy. Season with salt, black pepper, freshly grated nutmeg, and stir in the infused olive oil (strained to remove garlic and rosemary). Add a touch of tomato paste for subtle color and flavor. Blend everything together thoroughly by hand for a smooth, aromatic filling.

Step

3

Of 5

Shape and assemble the tortelli

After the dough has rested, roll it out with a rolling pin or a pasta machine, aiming for even, thin sheets. Cut two sheets of identical size for assembly.

Spoon heaping teaspoons of the potato mixture onto one sheet, spacing them evenly. The consistency of the filling should allow it to hold its shape.

Carefully lay the second pasta sheet over the filling, gently pressing around each mound to expel any trapped air. Use a pastry cutter or knife to shape the tortelli, ensuring the edges are well sealed.

Arrange the finished tortelli on a tray dusted with semolina flour to prevent sticking. Cover with plastic wrap and refrigerate until ready to cook.

Step

4

Of 5

Gently cook the tortelli

Bring a large pot of salted water to a gentle boil and add a few drops of olive oil for extra silkiness.

Drop the tortelli into the boiling water in batches to avoid overcrowding. Cook until they float to the surface and reach an al dente texture—generally just a few minutes.

Remove the tortelli carefully with a slotted spoon, allowing excess water to drain off.

Step

5

Of 5

Infuse the olive oil and finish the dish

Lightly crush a garlic clove, leaving the skin on. In a small saucepan, gently heat olive oil with the garlic and your chosen herbs (rosemary, sage, or thyme work beautifully) over a very low flame.

As soon as the garlic turns a pale golden hue, remove the pan from heat and let the oil steep with the herbs for at least 30 minutes, allowing the flavors to fully infuse. Strain out the garlic and herbs, and pour the fragrant oil into a large sauté pan.

Add the drained tortelli to the pan and toss them gently so each one is evenly coated in the aromatic oil.

Finish by sprinkling generously with grated Parmigiano Reggiano. Serve immediately on a warm platter and enjoy the authentic flavors of Tuscany at your table.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

You may like

tagAlt.Pan roasted Chicken with Grapes

Seared Chicken with Roasted Grapes and Pan Sauce

30 minutes 7 ingredients 679 kCal

(1) Beginner
tagAlt.Fried Sage leaves

Crispy Fried Sage Leaves: A Tuscan Delicacy

5 minutes 6 ingredients 352 kCal

(1) Beginner
tagAlt.Black Cabbage Crostini

Tuscan Black Kale Crostini

15 minutes 7 ingredients 335 kCal

(1) Beginner
tagAlt.preparation

Crafting a Timeless Tiramisù: The Italian Classic

40 minutes 6 ingredients 600 kCal

(1) Beginner

Reviews

Michele Wednesday 12th of August 2020

Love the Tuscan vibe

Having spent some time in the winter in the heart Tuscany, I promise this dish takes me right back to eating at the sagre, and loading up on delicious carbs. Missing Tuscany, but loving that I can hop right back into the countryside whenever I make this!

all.sign in to leave a review
About us

A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.