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brown Tortelloni stuffed with potatoes, sausage and stracchino

Ingredients (serves 6):

For the filling:

half-pack of soft cheese (Or growth)

200 gr. mortadella, diced parsley

500 gr. Potato

For the pastry: 6 eggs

600 gr.

flour 6 teaspoons unsweetened cocoa powder

For the filling: Boil the potatoes, peel and mash with potato masher. Meanwhile, finely chop the parsley and diced mortadella. Add sausage, parsley and soft cheese to potatoes, mix well and adjust salt. Allow the stuffing in the refrigerator for at least a couple of hours.

For the dough: Divide the ingredients into 2-3 parts and work each one individually. For each part, in a large bowl mix the flour and cocoa powder. Make the fountain on the board, and from here follow the classic recipe for the pastry.

Serve with butter and sage and a sprinkle of Parmesan cheese.

For the filling are indebted to the recipe of the tortelloni potato festival of Sant'Agata Bolognese. The pastry recipe is in the book "Recipes La Vecchia Scuola Bolognese" Alessandra Spisni.