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In a large bowl mix ricotta, parmesan and truffle oil. Season with salt and pepper and mix well
Roll the pasta dough very thin, cut into circle about 10 cm diameter, fill with ricotta mixture and shape as tortellini
Cook the tortellini in salted boiling water for about 4 to 5 minutes.
In a pan heat the mash potato, add cream, season with salt and blend till smooth cream
Drain the tortellini from water, and toss gently in a pan with melted butter.
In a pasta plate place at the centre the potato cream, arrange the tortellini, and place the rocket.
Finish the plate with crushed black pepper and few drops of truffle oil.
La Piazza at Hyatt Regency Delhi is the first trattoria-style fine dine that has been serving the most authentic Italian cuisine for the past 25 years