Ingredients

For the filling:500 gr mashed potato250 gr grated pecorino cheese10 mint leaves finely choppedSaltPepper

For the peppers passata:5 horn peppers diced1 garlic finely choppedOlive oil Salt and peppers

For the tortelli dough:320 gr flour 0080 gr semolina400 ml pasteurised whole eggs50 ml olive oilPinch salt.

Method

For the pasta dough, in a large bowl mix the entire ingredients well, until you have a uniform mixture. Place the dough in a container wrapped with cling and leave in the fridge for 30 minute before use.

For the filling combine all the ingredients together, adjust the seasoning and place in a piping bag.

For the passata, fry the garlic with olive oil until garlic is golden brown in colour, then add the red pepper and cook until soft.

Place the passata in a blender and make a smooth sauce. In a large pot with boiling salted water add the tortelli and cook for 4 minutes, and when they rise, drain the water.

Serve with peppers passata underneath the tortelli.