Photo by Farideh Sadeghin
Servings: 6When I first made these tortelli at Po, all of my New York friends jokingly called them pierogi because they resemble that Russian delicacy, in look and flavor. However, they are much less chewy and are never served with sour cream.
Prep: 35 minutes
Total: 2 hoursIngredientsfor the pasta:
3 1/2 cups all-purpose flour
4 extra-large eggs
1/2 teaspoon extra-virgin olive oilfor the filling:
4 russet potatoes
3/4 cup freshly grated Parmigiano Reggiano
3/4 cup chopped chives
2 extra-large eggs
1/2 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter
8 sage leaves
Juice of 1/2 lemon
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