Colored Tortelloni stuffed with Pecorino Cheese, Potatoes and Basil Pesto


Leonardo Pellacani

Serve 1

Prepare the filling by blanching the potatoes for 2-3 minutes in boiling water. Drain them and mash them in a bowl with a fork. Add the Pecorino cheese Sauce, the beaten egg and season with salt and nutmeg. Put the mixture in a pastry bag. Roll out the dough Red  and Regular pasta dough and pack the tortelloni. Cook them in boiling salted water for about 2-3 minutes. Meanwhile, put the Genoese pesto in a bowl. Once the tortelloni are cooked, drain and toss them with the cold pesto. Serve immediately with few fresh basil leaves.