Recipe Overview
Tuscan Tordelli are part of the great stuffed pasta tradition of northern Tuscany, especially around Lucca, where family tables have long celebrated them on Sundays and festive occasions. This version combines a delicate ricotta and eggplant filling with a rich beef tenderloin vegetable ragout, creating a dish that is both comforting and refined, with the character of handmade Tuscan cucina.
Ingredients
- 450 g ravioli pasta dough
- 280 g fresh eggplant
- 15 g Italian parsley, chopped
- 140 g fresh ricotta cheese, drained overnight in cheesecloth
- Sea salt and freshly ground black pepper, to taste
- 50 g fresh garlic, divided between filling and sauce
- 225 g beef tenderloin, cut into small cubes
- 300 g carrots, diced
- 300 g celery, diced
- 250 g yellow onion, diced
- 180 ml olive oil
- 15 g tomato paste
- 240 ml beef demi-glace
- 120 ml red wine
- 2 fresh bay leaves
Preparation
- Prepare the pasta dough using your ravioli dough recipe and let it rest, covered, until ready to roll.
- Peel the eggplant and boil it until tender. Drain, cool slightly, squeeze out the excess moisture, and chop it finely.
- Drain the ricotta overnight in cheesecloth to remove excess whey. Mix the ricotta with the chopped eggplant, minced garlic, chopped parsley, sea salt, and black pepper until smooth and well blended.
- Roll the pasta dough into thin sheets and cut rounds. Place a spoonful of filling in the center of each round, brush the edges lightly, top with another round, and seal firmly to form the Tordelli. Arrange on floured trays.
- For the ragout, heat the olive oil in a wide pot. Add garlic, onion, carrots, and celery, and sauté until softened and lightly golden.
- Add the beef tenderloin cubes and sear on all sides. Stir in the tomato paste, then add the bay leaves and red wine. Allow the wine to reduce slightly.
- Pour in the beef demi-glace, season with salt and pepper, and simmer gently until the ragout becomes rich, glossy, and flavorful.
- Cook the Tordelli in plenty of salted boiling water until they float and the pasta is tender.
- Transfer the cooked Tordelli carefully to the ragout and toss gently to coat without breaking the pasta.
- Serve warm with extra ragout spooned over the top and grated cheese if desired.
History & Tradition
Tordelli are among the great filled pasta shapes of Tuscany, especially associated with Lucca and the surrounding areas. Traditionally prepared for Sundays, holidays, and important family gatherings, they are a dish that carries the memory of generous home cooking and the rhythm of regional tradition. Their rustic elegance comes from the balance between a soft, rich filling and a deeply savory sauce.
In this version, the ricotta and eggplant filling gives the pasta a delicate and slightly earthy personality, while the beef ragout adds the long-cooked structure that makes the dish unmistakably Tuscan. It is a plate that speaks both of peasant roots and refined family craftsmanship.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .