Handmade Potato Tortelli with Octopus and Kalamata Olive Ragu
Briny Kalamata olives accentuate the tender octopus in this Mediterranean-inspired pasta, while the creamy potato filling provides a sublime texture contrast.
Ingredients
- 400gram Semola flour
- 4 Egg
- 500gram Yellow Potatoes
- 1 Lemon Zest
- as needed Extra-virgin olive oil
- as needed Salt
- 500gram Octopus
- 100gram Black Olives
- 300gram Canned tomato
- 1 Garlic Cloves
- 0.5cup White wine
- 0.5 Onion
- 1 Parsley (Stem)
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