Potato tortelli with Tuscan pesto

The Master Chefs’ recipes

Editorial Staff
January 24, 2008

Potato tortelli with Tuscan pesto



Prepare dough with 

5 eggs

250 gr of semola flour

250 of flour

1 tablespoon of extra virgin olive oil

Let it sit for 30 minutes


Boil the potatoes, peel, and mash with a fork.

Chop garlic into thin slices, add a bit of rosemary and cook on a very low flame for 10 minutes.

Add potatoes and mix well.

Let mixture sit until cool.



Mix 100 gr of rosemary, sage, thyme and basil

Add 100 gr of pine nuts, 50 gr of walnuts, 10 gr of garlic and mix in food processor 

Add extra virgin olive oil until reaching a pesto consistency


Boil tortelli in salted water for few minutes

Warm the pesto by adding a few spoonfuls of hot water (do not cook the pesto as it will lose its flavour)



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