We just returned from Italy, and Tortelli alla Lastra – or “grilled tortelli” – was one of the dishes we enjoyed during our stay at the lovely spa resort town of Bagno di Romagna (FC).

Tortelli alla Lastra is a type of “piadina” that originated in the Savio Valley. They remain popular throughout the Apennine Mountain areas of Tuscany and Romagna. The dough is similar to piadina dough, but it is rolled much thinner; so the tortelli resemble large ravioli pasta, but they are grilled.

The name comes from the traditional cooking method – on a stone slab (“lastra”) over an open fireplace. Today, however, we use more modern non-stick pans.
The stuffing can vary depending on the season, but the most popular fillings include a mix of mashed potatoes and squash, spinach or other herbs, bacon, and sausage.

Tortelli alla Lastra pairs perfectly with a glass of red or white wine and they can be enjoyed warm or at room temperature. Once prepared, they last for several days in the fridge.

Preparation Time: 45 minutes

Portions: 20 pieces (tortelli)

Ingredients

For the filling

2 pounds potatoes

2 pounds squash

4 oz of provolone or caciotta cheese

4 oz grated Parmigiano

4 oz grated Pecorino cheese

1 tablespoon chopped parsley

Salt to taste

Pepper to taste

Nutmeg to taste

For the Dough

1 pound all-purpose flour (type 1)

1 tablespoon extra-virgin olive oil

1 cup water (or ½ cup water and ½ cup milk)

1 tablespoon baking powder

1 teaspoon fine salt

1 teaspoon sugar (or honey)

Kitchen Tools

Rolling pin (or pasta machine), non-stick pan, chopping board or baking mat, and pasta cutter wheel.

Method

Place the flour into a bowl or in the mixer, add all of the other ingredients for making the dough, and start kneading.

Once the dough has formed and is well mixed, transfer it to a floured work surface and knead until smooth and velvety.

Place the dough in a bowl, cover it with a damp napkin, and let it rest for at least one hour.

Preheat the oven to 400°F. Take a Dutch oven and drizzle a teaspoon of extra virgin olive oil at the bottom. Peel the potatoes, wash them, and cut them into thick chunks. Place the potatoes in the Dutch oven. Clean the squash, peel, cut it into chunks of roughly the same thickness as the potatoes, and place them on top of the potatoes. Add one cup of water, cover,

and bake for 30 minutes, or until both are cooked and can be easily pierced with a fork.

Once cooked, mash both the potatoes and the squash in a bowl. Finely chop the provolone cheese (or use a blender). Add the chopped provolone, the grated Parmigiano and Pecorino cheeses, salt, pepper, parsley, and nutmeg to the potato-squash dough. Mix until combined.

Divide the dough into four pieces. Roll out one piece at a time to form a rectangle approximately 6 x 16 inches. Spread the filling mixture over half of the strip, leaving a ½-inch border on all sides.

Fold the dough over to cover the filling.

Use a pasta wheel to cut the dough into rectangles. Place the rectangles on a tray and cover them with a napkin. Repeat with the remaining dough and filling.

Heat a non-stick pan thorouhly. Cook the tortelli for about 5 minutes on each side until golden and cooked through.

Keep them warm and repeat with the remaining tortelli.

These tortelli alla lastra are perfect as appetizers, served with soft cheese, cured meats, and paired with a nice glass of Sangiovese wine.

Tips
This is the traditional recipe, but the filling can be replaced if desired, such as spinach and ricotta, potatoes and sausage, bacon and cabbage etc.