Tortellini filled with potato and feta
July 20th 2011 11:58
The rounds of tortellini ready to be folded
My home-made version of this lovely Italian fare looked more like tortelloni with big lumpy bits.
I think I'm a hearty type cook, given to LOTS of tasty yummy food, rather than elegant and and picturesqe dishes.
It is fun to make your own pasta, although next time I might invest in a pasta machine just to take some of the lumpiness out of the final product.
Ingredients
Pasta Dough
500g flour
3 eggs
salt
Filling
3 waxy potatoes
200g feta
200g mature cheese
2 eggs
1/4 C chopped parsley
salt and pepper
Method
1. Tip dough onto work bench, make a well in the centre and add the eggs and a couple of pinches of salt.
2. Add water as needed and knead the dough until it forms a large ball and is smooth.
3. This will take 10-15 mins, continue kneading for another 10 mins then cover with a moist tea towel or plastic wrap and rest for 20 mins.
4. Boil potatoes with skins on until tender. Drain and allow to cool.
5. Peel the potatoes and mash them until there are no lumps.
6. Add the feta, mature cheese, eggs, parsley and a good pinch of pepper. Set the filling aside to cool and put a pot of water on to boil for the pasta.
7. On a floured surface, roll out the pasta dough into sheets 1-2mm thick.
8. Using an 8 cm round cutter cut rounds until the dough is used up.
9. You can put the filling in a piping bag and pipe a small amount onto each round of dough. I simply spooned filling on.
10. Brush a little cold water around the top edge, then fold the dough over to make a semi-circle.
11. Take the two corners and bring them around to the middle and pressing together. Repeat with all of the rounds.
12. Cook in the boiling water for 6-8mins until al dente.
13. Serve with a bolognese sauce.
PS. Any leftover filling can be reheated and added to the dish separately.
The finished lumpy, but yummy dish
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