tagAlt.Potato filled Tortelli with Beef Ragout

Potato-filled Tortelli with Beef Ragout Sauce

Fulfilling potato-filled Tortelli with superb Ragu sauce provides just the nourishment you need for a chilly winter day.

  • ( Scored 5 on 1 reviews )

Vanessa:

Nothing says Italian food like pasta and meat sauce to me, and I can say after following this amazing meat sauce recipe, the secret's now out on how...

read all reviews...

If ever there was an Italian comfort food list par excellence, actually, we think there are probably several authoritative lists, this superb, classic Italian pasta recipe would certainly be included on the list.  Few dishes do true comfort quite like warming tomato sauce with rich, ground beef and silky smooth, light, fresh handmade pasta dough.

We're tempting ourselves here, and getting the stomach rumbling whenever we talk about gorgeous fresh Tortelli with Ragout, but it's a dangerous slope we're willing to ride with you!  An absolute classic in Tuscany with personalized recipes from house to house, you're going to feel like you're right back in Italy, cooking with friends, as you bring this stunner to your table for your loved ones.

If you can find good quality tinned tomatoes, those can help emphasize the natural sweetness of your sauce, and if you add just a touch bit extra tomato, you're likely to have even more extra sauce at the end to mop up with a lovely piece of rustic bread - the infamous and beloved Scarpetta.  We all do it - have no shame as you soak up every millimeter of this extraordinary sauce and pasta dish in this easy recipe.

Ingredients

for 4 servings

Potato Filling for Traditional Potato Tortelli

  • Yellow Potatoes 500 grams
  • Parmesan cheese (Grated) 100 grams

Homemade Tortelli Dough for Traditional Potato Tortelli

  • Semola flour 400 grams
  • Egg (Medium Yellow) 4

Beef Ragout Sauce for Traditional Potato Tortelli

  • Ground Beef 300 grams
  • Yellow Onion 1
  • Carrot 1
  • Celery (Stalk) 1
  • Red wine 200 ml2
  • Canned tomato 250 grams
  • Extra-virgin olive oil as needed
  • Rosemary (Branch) as needed
  • Thyme (Stalk) as needed
  • Sage (Leaves) as needed
  • Bay leaf as needed

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Preparation

for 4 servings

Step

1

Of 5

Prepare traditional Beef Ragout sauce

Peel and finely mince carrot, celery, and onion.  Set aside (minced vegetables can be placed all into same bowl during prep process).

Coat bottom of medium sauté pan with extra-virgin olive oil. When hot, add diced vegetables and herbs to taste and cook until lightly browned. Add meat, cook over high heat. When meat browns, adjust to taste with salt.

Continue cooking until meat has shed extra liquid. Add red wine, allow to evaporate, then add tomato pulp. Cover pan, lower heat, and continue cooking for at least 2 hours.  If sauce appears too dry, add small amount of room temperature water.

Step

2

Of 5

Prepare fresh potato tortelli filling

Wash potatoes and boil in salted water until softened. Remove potatoes from water, allow to cool slightly and peel.

Press potatoes through vegetable mill or mash into clean, medium bowl with potato masher. Allow to cool thoroughly.

Once potatoes are cooled, add Parmesan cheese, stir.  Set aside.

Step

3

Of 5

Prepare fresh tortelli dough

In medium bowl, blend semola with eggs, and knead dough until it reaches smooth, soft consistency that holds rounded shape when formed into ball.

Continue kneading dough with palm of your hand on floured working surface. Keep kneading until dough is soft, elastic, and compact.

Shape into ball, cover with plastic wrap to avoid drying out. Allow to rest at room temperature 15 minutes or more.

Step

4

Of 5

Fill potato tortelli and prepare for cooking

Unwrap pasta dough and shape dough into rectangle more or less width of pasta machine to be used.

Begin to roll out dough using prepped pasta machine, dusting machine with semola to avoid sticking. Roll out through machine until you reach desired thickness, adjusting knobs to make dough thinner each time it goes through machine.

Dust working space well with semola. Place sheet of pasta on top of prepped work space, and using round pasta cutter, cut out individual shapes, utilizing all dough with minimal waste.

Gently brush small amount of water on top of each pasta shape with small pastry brush. Place small teaspoon of filling just off-center of each shape.

Cover pasta by lifting up larger side of pasta and cover filling entirely with this side of the shape. Using fingers, gently press down around filling, removing as much air as possible. Press down firmly around borders of filling to seal, being sure all shapes are well-sealed.

Join the two points of each sealed pasta shape to create tortello form. Dust kitchen tray with semola flour, and top with completed tortelli shapes.

Step

5

Of 5

Cook potato tortelli and finish dish

Boil large soup pot of salted water. Add tortelli shapes, allow to cook 2-3 minutes. Drain from water, and place into pan with beef ragout.

Blend pasta and sauce, putting immediately onto individual serving plates. Garnish with additional grated Parmesan cheese and serve promptly.

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Reviews

Vanessa Friday 14th of August 2020

Traditional Italian home cooking hits home

Nothing says Italian food like pasta and meat sauce to me, and I can say after following this amazing meat sauce recipe, the secret's now out on how to make the most amazing sauce ever. I always imagined Italian grannies slaving away in their hot kitchens, over a bubbling pot of tomato and meat sauce, but after making this, I know now that said sauce can be whipped up even in my own kitchen. This is now a personal favorite, and I think it could be your new go-to for classic handmade pasta and that real, genuine Italian meat sauce.

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