Potato Filled Tortelli | Idaho Potato Commission

Ingredients

• 1½ pounds Idaho<sup>®</sup> Yukon Gold potatoes or (about 2 to 3 medium sized potatoes)
• Kosher salt
• 1½ cup freshly grated aged Northern Italian cheese like Montasio, Piave, or Asiago
• 4 ounces fresh goat cheese
• 4 tablespoons unsalted butter
• ¼ cup minced red onion 
• 3 tablespoons sour cream
• Fresh cracked black pepper
• 1 pound Egg Pasta Dough
• ½ cup “00” flour mixed with ½ cup semolina, for dusting (bench flour)
• 5 tablespoons unsalted butter
• 1 small red onion, cut into wedges and separated into petals
• 2 tablespoons fresh thyme or rosemary 
• 1 tablespoon truffle sauce or truffle paste
• 2 tablespoons delicately flavored honey, like acacia or wildflower
• ¼ cup freshly grated aged Northern Italian cheese like Montasio, Piave, or Asiago
• 1 small black truffle, thinly shaved, or preserved truffle slices in oil (optional, of course!)