Instructions: Boil the potatoes in plenty of water until tender (but not absorbing water).

Meanwhile, heat 1 tablespoon of the butter over medium-low heat and add the onion and garlic. Sweat over low heat until the aromatics are soft and translucent. Set aside.

Drain the potatoes, allow to cool a few minutes, then pass through a food mill or ricer. To the potatoes, add the onion, garlic, Parmigiano, mortadella, stracchino, herbs, and salt and pepper to taste. If necessary to moisten the mixture, add the egg. Set aside.

Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheet into rectangles 3 inches by 1 inch. In the center of half the rectangles, place a scant tablespoon of the potato mixture. Top the filled rectangles with the unfilled rectangles and press at the edges to seal.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Warm the Ragu Bolognese in a 12- to 14-inch saute pan over medium-high heat.

Cook the pasta in the boiling water for 3 minutes. Drain and add to the pan with the ragu. Add the remaining butter and toss over high heat one minute to coat. Divide the pasta evenly among six warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.

This recipe yields 6 servings.

Description: "(Caramelle Ripiene Di Patate Al Ragu)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.