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Tortelli of Potato & Chives with Brown Butter & Sage

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Submitted by depulido

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

4 4
EACH EACH RUSSET POTATOES
boiled, peeled *
½ 118
CUP ML PARMESAN CHEESE
grated
½ 118
CUP ML CHIVES
chopped *
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML NUTMEG
freshly grated
1 1
X X PASTA *
4 6E+1
TABLESPOONS ML BUTTER
8 8
EACH EACH SAGE LEAVES *

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a mixing bowl, crush potatoes with a masher until smooth.

Add cheese, chives, eggs and nutmeg and mix well.

Roll out pasta to thinnest setting and cut into 4-inch squares.

Place 1 tablespoon 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.

Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.

Meanwhile, melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter.

Add sage leaves and remove from heat. Add lemon juice and set aside.

Drain tortelli well, gently pour into sauté pan and return to heat.

Add remaining chives and cheese, toss to coat and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 243 66% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 308mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 0%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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