Ancient Tuscan Pasta
Tordelli are one of the most beloved stuffed pastas of northern Tuscany, especially around Lucca.
Traditionally served on Sundays and holidays, they are generously filled and finished with a rich meat ragout —
a true family table dish that tells the story of Tuscan home cooking.
Ingredients
Base recipe = 8 servings.
- 1 lb ravioli pasta dough
- 10 oz fresh eggplant
- 1/2 bunch Italian parsley, chopped
- 5 oz fresh ricotta cheese, drained overnight
- 8 oz beef tenderloin, cut into small cubes
- 2 jumbo carrots, diced
- 6 stalks celery, diced
- 1 jumbo yellow onion, diced
- 6 oz olive oil
- 1 tbsp tomato paste
- 1 cup beef demi-glace
- 4 oz red wine
- Sea salt and freshly ground black pepper, to taste
- 1 whole fresh garlic (for filling and sauce)
- 2 fresh bay leaves
Preparation
- Prepare the pasta dough using the linked ravioli dough recipe and let it rest, covered.
- Peel the eggplant, boil until tender, then drain and cool. Squeeze out excess moisture and chop finely.
- Drain the ricotta in cheesecloth overnight to remove excess whey. In a bowl, mix the ricotta with chopped eggplant, minced garlic, chopped Italian parsley, salt, and pepper to form a smooth, flavorful filling.
- Roll out the pasta dough into thin sheets. Cut rounds with a cutter, place a spoonful of filling in the center of each, brush the edges with egg wash, top with another round, and seal well to form Tordelli. Arrange on floured trays.
- For the ragout, heat the olive oil in a wide pot. Add minced garlic, then the diced onion, carrots, and celery. Sauté until softened and lightly golden.
- Add the beef tenderloin cubes and sear on all sides. Stir in the tomato paste and cook briefly, then add the bay leaves and red wine. Let the wine reduce slightly.
- Pour in the beef demi-glace, season with salt and pepper, and simmer gently for about 45 minutes until the sauce is rich and the beef is tender.
- Cook the Tordelli in plenty of salted boiling water until they float and the pasta is tender. Transfer gently to the ragout and toss to coat with sauce.
- Serve the Tuscan Tordelli in warm bowls with extra ragout on top and grated cheese if desired.
| Calories | ~550 kcal |
| Fat | ~29 g |
| Carbohydrates | ~45 g |
| Fiber | ~5 g |
| Protein | ~29 g |
| Sodium | ~620 mg |
Dietary: Nut-Free
