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Overhead plate of golden tortelli di patate mugellani coated in meat ragù, dusted with grated parmigiano on a ceramic dish.

Tortelli di Patate Mugellani with Tuscan Meat Ragù

Hand-folded Tuscan pasta filled with garlicky mashed potato and parmigiano, tossed with a slow-simmered meat ragù.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: First Course (Italian “primo”)
Cuisine: Italian (Tuscan)
Calories: 683
Ingredients Method Notes

Ingredients
  

Potato Filling
  • 500 g potatoes (Yukon gold or russet) skin on
  • 1 garlic clove minced
  • 2 tbsp fresh parsley finely chopped
  • 40 g Parmigiano Reggiano grated
  • 1 egg yolk
  • 1/4 tsp nutmeg freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Pasta Dough
  • 300 g flour tipo 00 (or all-purpose)
  • 3 eggs large
  • 1 pinch salt
Tuscan Meat Ragù
  • 2 tbsp olive oil
  • 1 yellow onion small; finely chopped
  • 1 carrot small; finely chopped
  • 1 celery stalk finely chopped
  • 200 g ground beef or pork
  • 50 ml red wine
  • 200 ml tomato passata
  • salt to taste
  • black pepper to taste
  • 20 g Parmigiano Reggiano for serving, grated

Method
 

Make the Filling
  1. Boil the potatoes whole, skin on, in salted water for 25 to 30 minutes until a knife slides in with no resistance.
  2. Drain and peel while still hot, holding them with a fork, then pass through a ricer or mash while warm. A cold mash turns gluey and won't bind properly.
  3. Stir in the garlic, parsley, parmigiano, egg yolk, nutmeg, salt, and pepper. Taste and adjust seasoning, then let the filling cool completely before shaping.
Make the Dough
  1. Mound the flour on a work surface or in a bowl, make a well in the center, and crack in the eggs with a pinch of salt.
  2. Whisk the eggs with a fork, gradually pulling in flour from the sides, until a shaggy dough forms.
  3. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
Shape the Tortelli
  1. Roll the dough on a lightly floured surface, or through a pasta machine, to about 2 mm thick. Cut into strips 8 cm wide.
  2. Spoon 1 tsp of cooled filling every 6 cm along one strip. Fold the strip over the filling, press out any air around each mound, and cut into squares with a fluted wheel. This makes about 36 tortelli, roughly 9 per serving.
Make the Ragù and Finish
  1. Heat the olive oil in a 26 cm / 10-inch skillet over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes until soft.
  2. Add the ground beef or pork and brown for 5 to 6 minutes, breaking it up with a spoon, until no pink remains.
  3. Pour in the red wine and let it bubble for 1 to 2 minutes, then stir in the passata. Season with salt and pepper and simmer for 20 to 25 minutes, stirring occasionally, until thickened.
  4. Bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the tortelli in batches of 10 to 12 so they don't stick together, for 3 to 4 minutes, until they float and the pasta is tender at the folded edge.
  5. Lift the tortelli out with a slotted spoon, toss gently with the ragù, and serve with extra grated parmigiano.

Notes

  • Mash potatoes while hot to keep the filling smooth, not gluey.
  • Rest dough the full 30 minutes before rolling.
  • Cook ragù low and slow for at least 20 minutes to build depth.
  • Boil tortelli in batches so they don't stick to each other.
  • Freeze uncooked tortelli on a tray before bagging to keep their shape.