One is never enough of these tortelloni which are special to the village of Corniglio and 91 year old Piera shares her recipe. They are easy to make and if you want make them vegetarian use rice bran oil or olive oil (which is expensive these days) for frying them.
For the filling: 3 sliced leeks stewed in a cup of milk, 4 potatoes, boiled and mashed, around 300g of 30 month aged Parmigiano (or other aged, well flavoured cheese like a decent cheddar), salt.
Piera made large amounts of dough, halve the quantities: 500g plain or wholemeal flour, 200ml warm/tepid milk, 30 ml corn or olive oil, salt.


PS if anyone has an air fryer I'd be interested how they turn out.