tagAlt.Potato filled Tortelli with Octopus and black Olives

Handmade Potato Tortelli with Octopus and Kalamata Olive Ragu

Briny Kalamata olives accentuate the tender octopus in this Mediterranean-inspired pasta, while the creamy potato filling provides a sublime texture contrast.
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    • ( Scored 5 on 1 reviews )

RyanGio:

I'm an adventurous eater, and when traveling in Italy, had the chance to discover the amazing flavour of octopus. Not something I have the chance to...

read all reviews...

tagAlt.Potato filled Tortelli with Octopus and black Olives

The pairing of octopus and tomato is a classic in Mediterranean cuisine, and here it takes center stage in a vibrant fresh pasta dish. In this recipe, we reinterpret the time-honored Italian combination found in octopus and potato salad, transforming its core components into a feast of textures and flavors. The pillowy potato-stuffed tortelli provide a comforting base, while the robust ragu showcases the briny intensity of Kalamata olives and the tender richness of octopus.

Italian culinary tradition celebrates octopus in myriad ways, from rustic seaside grills to refined antipasti. This dish invites you to channel that heritage with a modern, homemade twist. While the recipe is approachable, preparing the various elements calls for a little kitchen confidence—especially when it comes to fresh pasta. If you’ve mastered the basics, this is the perfect opportunity to expand your repertoire with a sophisticated, seafood-focused creation.

Bring a taste of the Mediterranean to your table with this unforgettable tortelli. The interplay of sea and earth in every bite is sure to impress and delight your guests!

Ingredients

for 4 servings

Octopus and Black Olive Fresh Pasta sauce

  • Octopus 500 grams
  • Black Olives 100 grams
  • Canned tomato 300 grams
  • Salt as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed
  • White wine 0.5 cup
  • Onion 0.5
  • Parsley (Stem) 1

Homemade Tortelli Dough for Tortelli with Octopus

  • Semola flour 400 grams
  • Egg 4

Potato Tortelli Stuffing for Tortelli with Octopus

  • Yellow Potatoes 500 grams
  • Lemon Zest 1
  • Extra-virgin olive oil as needed
  • Salt as needed

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Preparation

for 4 servings

Step

1

Of 4

Create the Potato Filling for Tortelli

Thoroughly scrub your potatoes, then simmer them in a large pot of salted boiling water until they are fork-tender and the skins peel away easily.

Once cooked, drain the potatoes and either pass them through a food mill for a smooth texture or mash them with a fork in a medium bowl. Let the mash cool slightly, then season with salt to taste.

When the mashed potatoes are at room temperature, incorporate freshly grated lemon zest and a generous drizzle of extra-virgin olive oil. Mix thoroughly to infuse the filling with a bright, aromatic lift.

Step

2

Of 4

Prepare and Rest the Pasta Dough

Combine semola flour with eggs in a medium bowl, mixing until a cohesive dough forms. Knead the dough on a floured surface, working it with the heel of your hand for several minutes until it becomes supple and elastic.

Shape the dough into a ball, wrap tightly in plastic wrap, and allow it to rest at room temperature for at least 15 minutes. This crucial resting period relaxes the gluten and makes the dough easier to roll out.

After resting, flatten the dough into a rectangle roughly as wide as your pasta machine. Begin rolling it out, dusting both the dough and machine liberally with semola to prevent sticking. Gradually reduce the thickness setting with each pass until you achieve smooth, thin sheets ideal for tortelli.

Step

3

Of 4

Assemble and Shape the Potato Tortelli

Generously flour your work surface with semola. Lay out the rolled pasta sheets and, using a round cutter, stamp out even circles for your tortelli, aiming for minimal waste.

Lightly brush each pasta circle with water to help seal the dough. Place a small spoonful of the potato filling slightly off-center on each circle. Fold the dough over to envelop the filling, pressing the edges to expel any air pockets and seal tightly.

Bring the two corners of each filled half-moon together, pinching to form the signature tortelli shape. Arrange the finished tortelli on a semola-dusted tray, ready for cooking.

Step

4

Of 4

Prepare the Octopus and Olive Sauce; Finish the Dish

Clean the octopus thoroughly, removing the central beak and any residual grit (ask your fishmonger for help if needed). Chop the octopus into roughly 1 cm cubes.

Finely dice a sweet onion and fresh parsley. Add them to a cold saucepan with a couple of tablespoons of extra-virgin olive oil. Gently sauté over medium-low heat until the onion is translucent and aromatic, about one minute.

Add the cubed octopus to the pan, stirring to combine. As it cooks, the octopus will turn pink and release its juices, contributing to the sauce’s depth. Deglaze the pan with dry white wine and let it evaporate.

Stir in Kalamata olives and high-quality canned tomatoes, then cover and let the sauce simmer gently for about an hour, or until the octopus is meltingly tender. Taste and adjust salt as needed, noting that the olives may provide sufficient seasoning.

Meanwhile, cook the potato tortelli in a large pot of salted boiling water until just tender—about 2–3 minutes. Drain and gently toss the pasta with the finished sauce, allowing the flavors to meld.

Plate the tortelli, drizzle with a final flourish of olive oil, and serve immediately for a restaurant-worthy seafood pasta experience.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

RyanGio Friday 14th of August 2020

Tastes like the sea - salt and briny heaven.

I'm an adventurous eater, and when traveling in Italy, had the chance to discover the amazing flavour of octopus. Not something I have the chance to enjoy every day, but this brings me back to the seaside restaurant on the Amalfi Coast where I first experienced these flavours. The original dish didn't have olives in it, but honestly, after making this variation, I think I'm going to stick with this modification since I adore olives in any shape or format.

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