Tortelli di Patate Ripieni di Prosciutto di San Daniele

Potato Tortelli with Prosciutto di San Daniele Filling

For the dough:
1/2 lb. potatoes
2 eggs
3 oz. flour
pinch nutmeg
salt and pepper to taste

For the filling:
1/4 lb. San Daniele Prosciutto, minced
2 oz. bread
8 oz. milk
1/4 oz. chives
1/4 oz. parsley
2 oz. fresh ricotta
1 egg
pinch nutmeg

For the sauce:
2 oz. butter
4 sage leaves
4 oz. San Daniele Prosciutto
4 oz. smoked ricotta

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