for the dough:
For the sauce:
For the puree:
Add the flour on a flat service and make a hole in the middle. Add the eggs and mix well until you have a smooth dough. Let the dough sit for 1 hour.
Saute sausage and mix with ricotta and parmigiano until smooth.
Using a rolling pin, stretch the pasta into a flat, thin sheet. Cut into 2″ squares. Place a small ball of the stuffing in the square and fold into a triangle and then pinch the two edges together.
Drop in boiling salted water – when they float to the top they are finished.
In a large pot saute the onions in olive oil. Add potatoes and water and simmer until soft. Use an immersion blender to make a puree.
Toss the tortellini with butter, sage and parmesan. Make a thin layer of the potato puree on a serving plate and top with the tortellini. Add sage for garnish.