Tirtlan with potatoes and ricotta
- Vegetarian
- Difficulty: Average
- Prep time: 40 min
- Cook time: 10 min
- Makes: 16 pieces
- Cost: Average
PRESENTATION
Golden brown and filled with the richness of smooth potatoes and creamy ricotta, Tirtlan brings the comfort of authentic Italian cuisine straight to any dinner table. This stuffed pasta stands out with its flaky, light dough—a mix of rye and wheat that gives every piece a traditional feel and unique touch compared to typical Italian offerings. The soft interior works perfectly with the savory potato and creamy cheese blend, making each bite deliciously satisfying. Tirtlan’s heartiness usually means families love it in the colder months, but honestly...people ask for it all year because that good flavor just works. Visually, Tirtlan looks really inviting—nicely puffed, with rosy edges and a nice golden color that adds a little cheer to the table. These stuffed pasta fritters make mealtimes special since they bring together the best of warm comfort food and classic Italian flavor, which is a true WINNER when gathering everyone for a family night or Italian-inspired party.
Busy families often gravitate to Tirtlan when craving something fluffy, versatile, and loaded with real-deal Italian taste. Great for gatherings, birthdays, holiday dinners, or just because—there’s something about this authentic pasta that brings out happy smiles for kids and adults (they disappear fast!). Since the filling is so creamy, Tirtlan works well served hot and fresh, but they’re still pretty satisfying even at room temp...that versatility means leftovers are always a treat (if there ARE leftovers). Nice with a simple sauce or served alongside soup, these stuffed pasta rounds easily become the centerpiece of any meal with their inviting look and homestyle flavor. Try serving Tirtlan plain, or for something extra, add a fun dip or sprinkle a bit of cheese on top—they hold up nicely and keep that moist, crave-worthy bite. For anyone wanting a little food adventure, Tirtlan is a guaranteed way to add bold new flavor and family-friendly variety to your favorite stuffed pasta or authentic pasta lineup.
INGREDIENTS
- Ingredients for 16 tirtlan
- Type 00 flour 1 cup (125 g)
- Rye flour 1 ¼ cup (125 g)
- Eggs 2
- Water 0.4 cup (100 g) - lukewarm
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- For the filling
- Cow's milk ricotta cheese 0.67 cup (150 g)
- Potatoes 0.33 lb (150 g)
- Chives 10 sprigs
- Shallot 1
- Fine salt to taste
- For frying
- Peanut seed oil to taste
How to prepare Tirtlan with potatoes and ricotta
In a bowl, pour the two flours 1; add the eggs, the tablespoon of oil 2, the salt, and lukewarm water 3 and work the ingredients until you obtain a smooth dough.
When the dough is smooth and homogeneous 4, cover it with plastic wrap and let it rest for half an hour in a cool place. Wash and boil the whole potatoes with their skins in salted water for about 25 minutes (however, this will depend on the size of the potatoes: check for doneness with a skewer). At this point, start preparing the filling: pour a drizzle of oil in a non-stick pan 5 and add the finely chopped shallot, which you will sweat over low heat until it becomes translucent (it should not take on a golden color) 6.
Chop the chives 7, peel and mash the boiled potatoes using a potato masher 8 and put the obtained puree in a bowl with the ricotta 9; add the shallot, adjust the salt, and add the chives.
Mix the ingredients until you get a homogeneous mixture 10. Roll out the dough to obtain a sheet at least 1mm thin (11-12), or even thinner if you can.
Using a pastry cutter, cut the sheet into discs about 4 inches in diameter 13. Place the filling, about 1 oz, in the center of the sheet, using a piping bag if you prefer 14, and with a brush or your fingers, moisten the edges of the disc with water 15.
Cover the first disc with another sheet 16, press the edges 17 to expel excess air, and seal well with a fluted pastry wheel 18. Fill a pot with oil and heat it. When it reaches a temperature of 356°F, immerse the tirtlan and fry them 18.
Now turn your tirtlan over on both sides 19. When they have reached a golden color, drain them using a slotted spoon and place them on paper towels 20. Your tirtlan, excellent when hot, are now ready to be enjoyed 21!