Chive and Potato Tortelli

By norsegal8

Ingredients

• 4 Russet Potatoes (boiled 40 minutes and peeled)
• 1/2 cup Grated Parmigiano-Reggiano
• 1/2 cup chopped Chives (plus more to garnish)
• 1 recipe Basic Pasta Dough
• 1/2 cup Extra Virgin Olive Oil plus 2 tablespoons
• 1 Red Onion (cut into 1/4-inch dice)
• 2 cloves Garlic (thinly sliced)
• 1 tablespoon Red Pepper Flakes 1/4 cup Tomato Paste
• 1 - 14 ounce can Whole Peeled Tomatoes (crushed by hand)

Preparation

Step 1

1. In a mixing bowl, crush Potatoes with a masher until smooth. Add Cheese, Chives, and Olive Oil, and mix well.

2. Roll out Pasta to thinnest setting and cut into 4-inch squares. Place 1 tablespoon of Potato Mixture in center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring the opposite points of the triangle together and press firmly to meld. Continue until all pasta is stuffed and formed into Tortelli.

3. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons Kosher Salt.
ingredients

4. Place remaining Extra Virgin Olive Oil in a 12 inch sauté pan with Onion, Garlic and Chili Flakes and cook until softened, about 2 minutes. Add the Tomato Paste and cook for 1 minute, then add the Crushed Tomatoes. Bring to a boil, lower to a simmer and cook 10 minutes, and then remove from the heat.

5. Drop the Tortelli into the boiling water and cook 2-3 minutes until tender and just cooked. Remove the Tortelli and toss into the pan with the Tomato Sauce and place over medium-low and cook 1 minute, until nicely combined, then place on a warm platter and serve immediately garnished with more Chives and grated Parmigiano-Reggiano.