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1
Bring large pot of salted water to boil.
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2
Add potatoes and sausage; boil until sausage is cooked through, about 10 minutes.
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3
Transfer sausage to plate.
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4
Continue to cook potatoes until tender, about 15 minutes.
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5
Drain well.
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6
Peel warm potatoes; place in large bowl.
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7
Using hand masher, mash potatoes to smooth paste.
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8
Mix in cheese, then next 6 ingredients.
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9
Finely chop sausage; mix in.
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10
Cover; set filling aside at room temperature up to 1 hour.
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11
Mound flour on work surface.
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12
Make large shallow well (about 5 inches in diameter) in center.
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13
Add eggs, oil and salt to well.
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14
Using fork, whisk eggs, oil and salt to blend.
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15
Gradually work in enough flour from around egg mixture to form soft dough in center of flour ring (there will be flour left over).
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16
Gather dough into ball.
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17
Knead dough on work surface until smooth and elastic, working in more flour if sticky, about 10 minutes.
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18
Cover dough with plastic; let rest 45 minutes (dough will become soft and malleable).
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19
Line 2 large baking sheets with smooth kitchen towels or parchment paper (use parchment if planning to freeze tortelli).
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20
Cut dough into 4 pieces.
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21
Turn pasta machine to widest setting.
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22
Flatten 1 dough piece into rectangle.
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23
Cover remaining pieces with plastic wrap.
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24
Run dough through machine 3 times.
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25
Fold uneven ends over to make straight edge.
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26
Run dough through machine 2 more times, dusting lightly with flour if sticky.
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27
Adjust machine to next narrower setting.
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28
Run dough through machine 3 times.
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29
Cut dough strip in half crosswise for easier handling (strip becomes very long as it gets thinner).
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30
Working with half of dough strip and keeping other half covered with plastic to prevent drying, repeat running dough through machine 3 times on each narrower setting until pasta is 1/16 inch thick, dusting with flour very lightly if sticky (each dough strip will be about 20 inches long and 4 inches wide).
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31
Place 1 dough strip on work surface.
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32
Starting 3/4 inch in from 1 short side, drop filling by heaping teaspoonfuls along 1 long side of strip, spacing 1 inch apart and about 1/2 inch in from edge.
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33
Fold opposite long side of dough over mounds of filling.
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34
Press around mounds of filling to release any air, then press dough between mounds to seal.
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35
Press edges together to seal.
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36
Cut dough between mounds of filling into individual tortelli.
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37
Transfer to prepared sheets.
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38
Make more tortelli with second dough strip.
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39
Repeat rolling out reserved pasta dough pieces into 2 strips, then filling and shaping into tortelli until all filling is used.
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40
Reserve remaining dough for another use.
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41
(Tortelli can be made ahead.
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42
Dust lightly with flour, cover sheets with foil and refrigerate up to 4 hours or freeze up to 2 weeks.
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43
Cook without defrosting.)
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44
Heat olive oil in heavy large pot over medium-high heat.
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45
Add sausage and saute until no longer pink, breaking into small pieces with back of fork, about 2 minutes.
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46
Add chopped celery, carrot, onion, parsley, garlic and dried crushed red pepper.
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47
saute until vegetables begin to soften, about 5 minutes.
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48
Add chicken stock and tomato paste.
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49
Reduce heat to medium-low and simmer until ragu thickens slightly and is reduced to 3 cups, stirring occasionally, about 20 minutes.
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50
Season ragu to taste with salt and pepper.
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51
(Can be prepared 1 day ahead.
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52
Cool slightly.
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53
Refrigerate uncovered until cold, then cover and keep refrigerated.)
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54
Cook tortelli in large pot of boiling salted water until just tender, about 5 minutes (or 6 minutes if frozen).
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55
Using large sieve or strainer, transfer tortelli to colander set in bowl.
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56
Empty water from pot.
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57
Add butter to same pot; melt over medium-high heat.
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58
Add tortelli; toss gently until warm and coated with butter.
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59
Meanwhile, bring ragu to simmer.
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60
Divide tortelli among plates.
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61
Drizzle with butter from pot.
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62
Top with ragu; sprinkle with cheese.
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63
Garnish with parsley.
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64
Serve with more cheese and any remaining ragu.
