Barbara Benvenuti

Other Ingredients

(for dressing) fresh thyme leaves

(for dressing and filling) Salt and pepper

40 g. (for filling) Parmigiano Reggiano cheese

200 g. (for filling) fresh ricotta cheese

(for pasta) a pinch of salt

250 g. (for pasta) flour for pasta dough

3 (for pasta) Eggs

Prepare the pasta with the indicated ingredients mixing by hand or with a planetary mixer. After obtaining the dough, wrap it in cling film and leave it to rest. Prepare the filling in a bowl: crush the potatoes using a fork, add the other ingredients and form a mixture (if the ricotta is too soft, add a little grated bread) and add salt and pepper to taste.
Roll out the dough and form the tortelloni with the filling, to cook in boiling water. Using a mixer blend the potatoes for the dressing, adding water until a cream is formed. Heat it over a flame, adding salt and pepper to taste. Once the tortelloni are cooked, toss them in the pan with the extra virgin olive oil and the fresh thyme. Create a potato cream base in the plate and lay the tortelloni on it decorating with a few drops of hemp pesto.