- 8 Tbsp. extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 potatoes, peeled and cut crosswise
- into slices (⅛ in. thick)
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh marjoram
- ¾ cup ricotta
- 2 egg yolks
- Salt and freshly ground black pepper
- Pasta All’uovo Fatta in Casa
- 1 Tbsp. all-purpose flour
- 2 Tbsp. chopped fresh flat-leaf parsley
- In a sauté pan heat 2 tablespoons of the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 3 minutes. Add the potatoes, raise the heat to medium and sauté, stirring frequently, until tender, about 15 minutes. Add the rosemary, oregano and marjoram and stir for 1 minute. Remove from the heat and let cool.
- In a mixing bowl combine the ricotta and the contents of the frying pan. Using a fork, mash the ingredients together well. Add the egg yolks and season to taste with salt and pepper. Stir until smooth. Set aside.
- Prepare the Pasta All’uovo Fatta in Casa . Roll out the pasta very thinly. Cut into strips 3 inches wide and 12 inches long. On half of the strips, place small mounds of the herb-potato mixture at 3 in. intervals. Brush the edges of the strips and in between the mounds with cold water. Cover the filled strips with the remaining strips. To seal, press along the edges and all around the stuffing. Using a pastry wheel with a fluted edge, cut into 2½ in. squares. Lightly dust a work surface with the flour and, with the help of a spatula, arrange the tortelloni on it.
- In a large pot bring 5 quarts salted water to a boil. Add the tortelloni and cook until they rise to the surface, about 2 minutes. Drain well and arrange on a warm platter. Sprinkle with the parsley and the remaining 6 tablespoons olive oil. Serve at once.
Equipment needed: Measuring cups and spoons, Sauté pan, Mixing bowl, Fork, Pasta bike, Pastry or pizza wheel, Ruler, Pastry brush, Spatula, Stock pot, Colander.