Potato and tuna tortelli
From my family repertoire, potato and tuna tortelli recipe
Servings 10 servings
Ingredients
Tortelli Filling
- 300 g of tuna in olive oil
- 150 g of boiled potatoes
- 20 g of chopped capers
Fresh pasta
- 4 regular eggs
- 400 g of 00 flour
Black olive sauce
- 50 g of olive oil
- 20 g of butter
- 1 small white or yellow onion, finely chopped
- 200 g of pitted black olives, cut into pieces
- 250 g of tomato sauce
- 100 g of water at room temperature
- olive oil and salt to taste
Instructions
Tortelli filling
- Mash the boiled potato with a fork, drain the tuna from the olive oil, wash the capers under running water, and chop them finely with a knife.
- Make the tortelli filling by mixing the ingredients in a bowl with a fork or your hands. Cover the container and store it in the refrigerator until ready to use.
Fresh pasta
- Weigh flour and eggs.
- Place the flour on the cutting board, forming a small mountain.
- Make a well with your fingers in the center of the flour, and add the eggs.
- Using a fork, gradually bring the flour toward the center to mix with the eggs.
- Stir until large crumbs form. From this point on, work the dough with your hands.
- Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
- Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.
Assembling tuna tortelli
- Roll out a thin sheet with a pasta machine or using a rolling pin and cutting board.
- Use a pasta cutter wheel to cut out 5cm squares.
- Arrange a generous teaspoon of filling on each square.
- Close the square on itself, forming a rectangular dumpling. Let the tortelli rest on trays sprinkled with semolina for 30 minutes.
Black olive sauce
- Gently sauté onion in a large pan with butter, oil, and a pinch of salt. Cook while stirring for 3-4 minutes, then also add coarsely chopped black olives.
- Add tomato sauce and water and stir.
- Cook for 15 minutes on low heat and let the sauce thicken. Add another drizzle of oil if needed. Taste and add salt to taste.
- Cook the tortelli in boiling salted water for 6-7 minutes or until cooked al dente. Drain the pasta using a slotted spoon and place the tortelli directly into the pan.