-
1
Bring 6 quarts of water to a boil.
-
2
In a mixing bowl, crush the potatoes with a masher until smooth.
-
3
Add the cheese, chives, eggs, and nutmeg and mix well.
-
4
Roll out the pasta to the thinnest setting and cut into 4-inch squares.
-
5
Place 1 tablespoon potato mixture in the center of each square.
-
6
Fold the opposite corners of each square together, press firmly to seal, and form a triangle.
-
7
Bring the opposite points of the triangle together and press firmly to meld.
-
8
Continue until all the pasta is stuffed and formed into tortelli.
-
9
Drop the pasta into boiling water and cook until tender, about 6 to 7 minutes.
-
10
Meanwhile, melt the butter in a 12 to 14-inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.
-
11
Add the sage leaves and remove from heat.
-
12
Add the lemon juice and set aside.
-
13
Drain the tortelli well, gently pour them into the saute pan, and return to heat.
-
14
Add the remaining 1/4 cup chives and 1/4 cup cheese, toss to coat and serve immediately.
-
15
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
-
16
Make a well in the middle of the flour and add the eggs and the olive oil.
-
17
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
-
18
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
-
19
The dough will come together when half of the flour is incorporated.
-
20
Start kneading the dough with both hands, using the palms of your hands.
-
21
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
-
22
Lightly re-flour the board and continue kneading for six more minutes.
-
23
The dough should be elastic and a little sticky.
-
24
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
