Prepare the egg pasta dough by placing the flour in a mound on a work surface and breaking the eggs into the center.

Gradually mix, incorporating the flour until a homogeneous mixture is obtained. Adjust the consistency with water or flour, if necessary.

Knead the dough until smooth and elastic, then wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes before using.

Meanwhile, prepare the filling with boiled potatoes, Parmigiano, nutmeg, salt, and pepper.

Roll out the egg pasta dough and make the tortelli.

Boil the tortelli in plenty of salted water.

Dress the tortelli with an emulsion of Extra Virgin Olive Oil and vegetable broth.

Plate and garnish the tortelli with toasted almonds and a drizzle of Extra Virgin Olive Oil.