Boil the potatoes, peel them, put them through the masher and let them cool; add eggs, nutmeg and flour, then knead. Roll the dough with a rolling pin until it is 1/4 inch thick, then cut into circles 4 inches in diameter.
Soak the bread in the milk; when thoroughly soaked, add the San Daniele Prosciutto, ricotta, chives, parsley, egg and nutmeg, then squeeze the filling until it is firm. Brush the circles with a beaten egg, place the filling at the center of each circle with a teaspoon, then fold to form small bundle.
Cook the tortelli in salted boiling water for a short time; serve 4 or 5 tortelli on each dish; then add melted butter, sage, flakes of grated smoked ricotta and short, thin strips of San Daniele Prosciutto. Serve hot.
Serves 4 persons |
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