- pasta flour
- ground beef and pork
- mortadella ham, finely diced
- fresh thyme
- soft bread, diced finely
- beef stock
- tomato paste
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 2 medium onions, finely diced
- parmigiano reggiano
- Italian parsley, chopped
- swiss chard, finely chopped
- eggs
- dry white wine
Make the pasta dough first, as it needs to rest for an hour.
Filling:
Moisten bread in a bowl with beef stock.
Fry soffrito of veg, add 2/3 of the meat mixture, then add parsley, swiss chard and thyme. Cook until meat is browned.
Take off the heat, break an egg into the filling, add parmigiano and moistened bread. Mix well. Season with salt.
Ragù Meat Sauce:
Fry more soffrito veg, then add the rest of the meat. Add tomato paste and a little water. Add white wine and reduce it. Simmer on low.
While simmering, make the tordelli:
Using the pasta machine and ravioli cutter, make round ravioli and fill each ravioli with about 1 T of filling. Some chefs use a ravioli “stamp” cutter to make the shapes. Cook in boiling salted water for 3 m, drain, then pan-fry in 3:1 olive oil / butter ratio in a pan for 3-4 m.
Brush with a small amount of the ragù sauce – it’s more of a condiment. Sprinkle with parmigiano.
Photo and cinematography by smboro
Tordelli alla Lucchese
Ingredients
- pasta flour
- ground beef and pork
- mortadella ham, finely diced
- fresh thyme
- soft bread, diced finely
- beef stock
- tomato paste
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 2 medium onions, finely diced
- parmigiano reggiano
- Italian parsley, chopped
- swiss chard, finely chopped
- eggs
- dry white wine
Directions
Filling: Moisten bread in a bowl with beef stock. Fry soffrito of veg, add 2/3 of the meat mixture, then add parsley, swiss chard and thyme. Cook until meat is browned. Take off the heat, break an egg into the filling, add parmigiano and moistened bread. Mix well. Season with salt.
Ragù Meat Sauce: Fry more soffrito veg, then add the rest of the meat. Add tomato paste and a little water. Add white wine and reduce it. Simmer on low.
While simmering, make the tordelli: Using the pasta machine and ravioli cutter, make round ravioli and fill each ravioli with about 1 T of filling. Some chefs use a ravioli “stamp” cutter to make the shapes. Cook in boiling salted water for 3 m, drain, then pan-fry in 3:1 olive oil / butter ratio in a pan for 3-4 m.
Brush with a small amount of the ragù sauce – it’s more of a condiment. Sprinkle with parmigiano.
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