Tortello alla lastra
Tortello on the slab

Filling

Potatoes 800 g
Pumpkin 800 g
Rolled bacon 50 g
3 pinches of garlic
Ricotta 100 g
Mixed caciotta 100 g
Parmigiano Reggiano DOP 200 g
1 tablespoon of chopped parsley
Salt and pepper to taste
Nutmeg to taste (be generous)

Dough

Manitoba flour 250 g
Type 1 flour 250 g
1 tablespoon of extra virgin
Olive oil
Water 70 ml
Milk 100 ml
1 sachet of instant yeast for savory preparations
1 teaspoon of fine salt
1 teaspoon of sugar

Prepare the filling

Peel and boil the potatoes until tender. If using pumpkin, peel, dice, and boil it as well.

Mash the potatoes (and pumpkin) in a large bowl.

In a skillet, heat a bit of olive oil and sauté the onion until golden. If using pancetta or bacon, add it to the skillet and cook until crispy.

Add the sautéed onion (and pancetta or bacon) to the mashed potatoes.

Stir in the grated Parmigiano-Reggiano cheese, and season with salt and pepper to taste. Mix well and set aside.

Prepare the dough

In a large bowl, combine the flour and a pinch of salt.

Gradually add water and olive oil, mixing until a smooth dough forms.

Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.

Cover the dough with a clean cloth and let it rest for at least 30 minutes.

Shape the Tortelli

Divide the dough into smaller portions and roll each portion into a thin sheet, about 2-3mm thick.

Cut the dough into squares or rectangles, about 10-12cm on each side.

Place a spoonful of filling in the center of each square.

Fold the dough over to form a triangle or rectangle, and press the edges firmly to seal.

Cook the Tortelli

Heat a non-stick skillet or a traditional lastra (a flat stone or metal plate) over medium heat.

Cook each tortello for about 3-4 minutes on each side, or until golden brown spots appear. Adjust the heat if necessary to avoid burning.

Serve

Serve the tortelli warm, drizzled with a bit of olive oil or melted butter, and sprinkled with additional Parmigiano-Reggiano cheese if desired.