Potato and Leek Tortelli with Tomato Sauce

Delight in the comforting flavours of these tender pasta pockets filled with a creamy mixture of mashed potatoes and sweet leeks, offering a perfect balance of savoury richness and gentle sweetness. Elegant yet hearty, this dish is a wonderful way to showcase seasonal vegetables and elevate your pasta repertoire with a touch of Italian elegance.

Serves

4

Preparation Time

40 minutes

Resting Time

30 minutes

Cooking Time

40 minutes

INGREDIENTS

For the dough:

300g Italian type 00 flour
150 ml water (approximately)
2 tbsp olive oil
A pinch of salt

For the filling:

300g potatoes, peeled and diced
2 leeks (white and light green parts only), cleaned and thinly sliced
2 tbsp olive oil
Salt and pepper to taste
A small piece of nutmeg (optional)
50g grated Parmesan cheese (optional)

For the tomato sauce:

400g canned whole peeled tomatoes or chopped tomatoes
2 tbsp olive oil
2 cloves of garlic, minced
1 small onion, finely chopped (optional)
1 tsp sugar (to balance acidity)
Salt and pepper to taste
A few fresh basil leaves or 1 tsp dried basil (optional)
A pinch of chilli flakes (optional, for some heat)

METHOD

Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and mash until smooth. In a frying pan, heat 2 tbsp olive oil over medium heat. Add the sliced leeks, season with a pinch of salt, and cook gently until soft, about 10 minutes. Leave to cool slightly. Mix the cooked leeks into the mashed potatoes. Add grated Parmesan if using, then season with salt, pepper, and a pinch of nutmeg. Mix well and set aside to cool.

Place the flour on a clean surface and make a well in the centre. Add the water, olive oil, and a pinch of salt into the well. Gradually mix the flour into the liquids, then knead with your hands until smooth and elastic, about 8-10 minutes. Wrap in cling film and leave to rest for 30 minutes.

In a saucepan, heat 2 tbsp olive oil over medium heat. Add the minced garlic and chopped onion if using. Cook gently until softened and fragrant, about 3-5 minutes. Pour in the canned tomatoes, breaking them up with a spoon if whole, and stir well. Add sugar, salt, pepper, and chili flakes if desired. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20-30 minutes, stirring occasionally. Towards the end, stir in fresh or dried basil. Taste and adjust seasoning if needed.

Divide the rested dough into manageable pieces and roll each piece into a thin sheet, about 1-2 mm thick. Cut into squares or circles about 4-5 cm in diameter. Place a small spoonful of filling in the centre of each piece. Fold over to form tortelli, pressing the edges firmly to seal.

Bring a large pot of salted water to a boil and cook the tortelli until they float to the surface, about 2-3 minutes. Drain and toss with the tomato sauce. Serve hot.