Potato and Bacon Tortelli with Butter and Sage

Name: Potato and Bacon Tortelli with Butter and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: Type 00 flour 1 ½ cup; Eggs 2; Potatoes 5.3 oz; Cow's milk ricotta cheese ¼ cup; Smoked pancetta 1.1 oz; Parmigiano Reggiano PDO cheese (to grate) 2 oz; Eggs (small) 1; Fine salt to taste; Black pepper to taste; Butter 3 oz; Sage 16 leaves; Fine salt to taste; Black pepper to taste

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478

Calories per serving

Energy Kcal 478
Carbohydrates g 47.3
of which sugars g 2.6
Protein g 14.9
Fats g 25.5
of which saturated fat g 13.18
Fiber g 2.7
Cholesterol mg 217
Sodium mg 622

Difficulty: Easy
Prep time: 45 min
Cook time: 45 min
Serving: 4
Cost: Low
Note + 30 minutes for the dough to rest

PRESENTATION

Bringing a taste of Tuscany to your table, potato and pancetta tortelli is really something special. I mean, this is a classic example of Italian stuffed pasta that just stands out. Really does. This version of the traditional Tuscan tortello is boosted with savory pancetta and smooth ricotta—making the potato filling even more rich and satisfying. The tender pasta wraps around the filling beautifully. And you know what? That tasty contrast between the salty pancetta and soft potatoes is just awesome.

Honestly, made by hand—using a pasta machine and potato masher—gives it that real homemade feel. Each bite takes you to those rustic Italian kitchens—where hearty food and real flavors are cherished. These potato tortelli are moist yet light, and leave you satisfied but always craving more. Always.

Thing is, the simplicity of the pancetta tortelli is what truly makes them shine. Tossed in a butter and sage sauce, the golden butter captures the earthy aroma of sage. As it melts over the plump tortelli, the flavors seep into the pasta, creating a dish that’s often the talk of the table—pretty much every time.

The creamy filling paired with a slightly crispy exterior from the hot butter makes it a meal that really captures the heart of Tuscan culinary traditions. Families in Tuscany have their little twists—maybe more herbs or different cheeses—but everyone agrees, the sauce stays simple. And listen, this lets the potato and pancetta filling take center stage.

So... Whether you’re impressing guests or treating yourself, this homemade tortelli recipe lets you show off your cooking skills without any fuss. A plate of these tortelli, drizzled with extra sage and butter? Seriously good. Offers a taste of true Italian comfort food that’s bound to have everyone asking for seconds. It’s the perfect blend of flavors and textures, for real, making it a dish that captures the heart of Tuscany.

INGREDIENTS

478

Calories per serving

Ingredients for 24 Tortelli: Type 00 flour 1 ½ cup (200 g); Eggs 2

For the Filling: Potatoes 5.3 oz (150 g); Cow's milk ricotta cheese ¼ cup (50 g); Smoked pancetta 1.1 oz (30 g); Parmigiano Reggiano PDO cheese 2 oz (50 g) - (to grate); Eggs 1 - (small); Fine salt to taste; Black pepper to taste

For the Dressing: Butter 3 oz (80 g); Sage 16 leaves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato and Bacon Tortelli with Butter and Sage

To prepare the potato and bacon tortelli with butter and sage, start by making the dough for the tortelli: pour the flour on a pastry board (you can hold back a bit on the flour, adding more as needed while working the dough) and in the center add the eggs 1. Beat them slightly with a fork to blend the ingredients 2, then compact with your hands. If the dough seems too hard or doesn't incorporate all the flour, you can add one or two tablespoons of lukewarm water. If the dough seems too liquid, add a pinch more flour as needed 3.

Continue kneading the dough until it is smooth and compact 4, then wrap the dough in plastic wrap 5 and let it rest for 30 minutes in a cool, dry place. Meanwhile, take care of the potatoes: wash them and boil them whole with their skins on 6 for about 40 minutes, until tender. Once cooked, drain and let them cool slightly.

Move on to the bacon: first cut it into strips 7, then into cubes 8, and finally chop it finely with a knife, to get very small pieces 9.

Heat a non-stick pan and when it is hot, add the bacon 10, letting it fry for 2-3 minutes until it becomes crispy 11. Take the potatoes, which should have cooled slightly, and mash them with a potato masher, collecting the pulp in a bowl 12.

Add the crispy bacon 13, ricotta 14, and grated Parmigiano 15 to the potatoes.

Add the egg 16, season with salt and pepper, and mix well to incorporate the ingredients 17. The filling is ready: you can cover it and refrigerate it. Take the fresh pasta dough and divide the dough into two parts, placing the piece you will not work on immediately in the refrigerator, still covered with plastic wrap. Work the first piece of dough and roll it out with the pasta machine 18, starting with the largest thickness and working your way down to the second-to-last setting: you need to get two sheets of about half a millimeter thick. Then do the same with the other piece, to obtain two sheets of equal thickness.

Lay the rolled-out sheets on the work surface 19 and start distributing a teaspoon of filling at a time on one of the sheets, forming little mounds spaced 2 or 3 centimeters apart and staggered (20-21).

Continue until you have used up all the dough 22 and lightly brush the edges with a little water to help the sheets adhere better 23. At this point, overlay the other sheet 24

and, using your hands, seal the dough around the filling 25, so that all the air escapes 26. With a 2.5-inch cutter, cut out the tortelli 27

placing them one by one on a tray dusted with a little flour 28 or on a clean, dry cloth. Bring a large pot of salted water to a boil, in which you will cook the tortelli. Meanwhile, in a large pan, melt the butter 29 and add the sage leaves 30.

Salt and pepper and extend with a ladle of hot water taken from the pot of tortelli 31. When the water comes to a boil, add the tortelli 32 and let them cook for a couple of minutes 33.

When cooked, drain them with a slotted spoon and add them to the pan with the dressing 34. Toss the tortelli with the butter and sage for a few moments, moving them very gently to avoid breaking them. Plate them, sprinkling with a bit of freshly ground black pepper 35 before serving. Your potato and bacon tortelli with butter and sage are ready to be enjoyed 36!

Storage

It is recommended to consume the potato and bacon tortelli with butter and sage freshly cooked and dressed. If you have any leftovers, you can store them in the refrigerator for no more than 1-2 days in an airtight container. You can also prepare the tortelli and freeze them raw: freeze them first on a tray, spaced apart, and once frozen, transfer them to freezer bags. You can cook them directly from frozen, extending the cooking time by 2 minutes.

Tip

You can prepare your potato tortelli by replacing the bacon with prosciutto crudo, cooked ham, or even mortadella. For a more intense flavor, you can also add a pinch of nutmeg to the filling. If you have any leftover dough, you can use it to make excellent Maltagliati with Fish Ragù!

For the translation of some texts, artificial intelligence tools may have been used.