Ingredients:

• 1½ pounds Idaho^® Yukon Gold potatoes or (about 2 to 3 medium sized potatoes)
• Kosher salt
• 1½ cup freshly grated aged Northern Italian cheese like Montasio, Piave, or Asiago
• 4 ounces fresh goat cheese
• 4 tablespoons unsalted butter
• ¼ cup minced red onion 
• 3 tablespoons sour cream
• Fresh cracked black pepper
• 1 pound Egg Pasta Dough
• ½ cup “00” flour mixed with ½ cup semolina, for dusting (bench flour)
• 5 tablespoons unsalted butter
• 1 small red onion, cut into wedges and separated into petals
• 2 tablespoons fresh thyme or rosemary 
• 1 tablespoon truffle sauce or truffle paste
• 2 tablespoons delicately flavored honey, like acacia or wildflower
• ¼ cup freshly grated aged Northern Italian cheese like Montasio, Piave, or Asiago
• 1 small black truffle, thinly shaved, or preserved truffle slices in oil (optional, of course!)

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with foil and set a rack in it. In a large bowl, rinse the potatoes and season with a teaspoon of kosher salt. Place the salted potatoes on the rack (the salt will help draw out the moisture from the potatoes as they cook). Bake for about 45 minutes, or until the potatoes are soft and tender. Let cool until the potatoes are cool enough to handle but still warm, about 10 minutes. Peel the potatoes. Rice (or mash) them into a medium bowl. Add the cheeses and stir to melt. 
2. 2. In a small skillet, melt the butter over medium heat. Add the minced onion and a few pinches of kosher salt. Cook the onion until translucent, about 2 minutes. Add the cooked onion to the potatoes and mix well. Add the sour cream and a few generous pinches of salt and fresh cracked black pepper. Scrape the filling into an airtight container and refrigerate for a few hours before using. The filling can be stored overnight. 
3. Shape the tortelli. Cut each ball of pasta dough in half so you have four pieces total. Work with one ball of dough at a time and keep the other piece wrapped in plastic. Set your pasta machine to the thickest setting, which is usually “1.” Flatten the dough slightly with a rolling pin, creating a rectangle shape; be mindful to match the width of your roller. This will create consistent-sized pasta sheets. Feed the dough through the roller.  Continue to feed the dough through the roller on increasingly thinner settings; you might need to add a little bench flour to one side of the dough if it’s feeling a little sticky or wet. Continue rolling the dough until you’ve reached setting “5,” run the pasta through twice and then transfer it to a work surface that’s lightly dusted with bench flour. Use a pizza cutter or sharp knife to cut the pasta into 2 long sheets, each about 16x6 inches. Cut each sheet in half lengthwise, creating 6 sheets total, each about 16-by-3-inches. 
4. Scoop the filling into a pastry bag or a sturdy resealable plastic bag; snip off the corner. Starting with one strip of dough and keeping the rest covered with a towel while you work, pipe about 1 tablespoon of filling across the lower half of the dough, leaving 1 inch between mound; you should have about 6 mounds in all. Fold the dough over lengthwise and press to seal, using your hands to firmly press and seal each tortelli. Trim the excess dough. Use the tines of a fork to create indentations around the edges of the tortelli. Transfer the finished tortelli to the prepared baking sheet. If you’re using the pasta immediately, keep it covered with a clean lint-free towel while you roll and shape the remaining pasta. If you’re not using the pasta immediately, sprinkle a generous amount of bench flour on top of the pasta, cover with a clean lint-free towel and wrap tightly in plastic. The pasta can be refrigerated like this overnight.  
5. Finish the tortelli. Bring a large pot to a boil and season generously with kosher salt. Meanwhile, in a large saucepan or very large skillet, cook the butter over medium heat until browned, about 2 minutes. Add the red onion petals, season with a few pinches of kosher salt and allow them to soften and gently caramelize, about 3 minutes. Add the herbs and reduce the heat to low. 
6. Add the potato tortelli to the boiling water and cook until they begin to float, and the edges of the pasta are tender to the touch, about 2 minutes. Using a slotted spoon or a skimmer, transfer the tortelli to the pan with the brown butter and gently toss, coating each tortelli with the butter. Add the truffle sauce or paste and season with another pinch or two of salt. (If substituting truffle oil, just use a drop or two.) To serve, drizzle the tortelli with honey and top with grated cheese and fresh shaved truffle (or truffle slices).