Instructions: Boil potatoes for about 40 minutes. Drain and peel.

In a mixing bowl, crush the potatoes with a masher until smooth. Add 1/2 cup of the cheese, 1/2 cup chives, eggs, and nutmeg, and mix well.

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

Using a pasta roller, roll out the pasta to thinnest setting and cut into 4-inch squares. Place 1 tablespoon potato mixture in center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring the opposite points of the triangle together and press firmly to meld. Continue until all the pasta is stuffed and formed into tortelli. Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.

Meanwhile, melt the butter in a 12- to 14-inch saute pan and continue cooking until you begin to see hints of a golden brown color (noisette), appearing in the thinnest liquid of the butter. Add the sage leaves and remove from heat. Add the lemon juice and set aside. Drain the tortelli well, gently pour into saute pan and return to heat. Add the remaining chives and cheese, toss to coat and serve immediately.

This recipe yields 4 serving.

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