Recipes from Tuscany, Part III

January 5, 2011 § Leave a comment

I’m sharing two recipes for this particular dish – the tortelli with ricotta and a ragu sauce.  Feel free to substitute your favorite sauce if you prefer!

Tortelli with Ricotta Filling

  • 2 ½ cups all-purpose flour
  • 4 eggs
  • 1 spoonful of extra virgin olive oil
  • A pinch of salt
  • Water
  • 8 ounces ricotta
  • A handful of parmesan cheese
  • 1 egg
  • Italian parsley
  • Salt and pepper

Sift flour and make a well in the center.  Add whole eggs, olive oil, and salt.  Mix with fork taking eggs a little at a time until all are blended into the flour.  Add water if necessary.  Knead dough.

Place in pasta machine and roll out in sheets to desired thickness.  Lay sheets on flour covered work surface and add filling, spacing evenly.  Fold over and press to seal.

For the filling, mix the ricotta, parmesan cheese, egg, parsley and salt and pepper.

Boil tortelli until cooked and top with Ragu sauce.

Italy 2010 - card 2 088

Ragu Sauce

  • 1  red onion
  • 2  cloves garlic
  • 1  leek
  • 1  carrot
  • 2  stalks celery
  • 3  sage leaves
  • Chopped Italian parsley
  • 3 quarts canned Italian plum tomatoes
  • Salt and pepper
  • 3/4 cup red wine

Chop the vegetables and sauté in olive oil with the sage leaves.  Let cook down and add black pepper and ¾  cup red wine.  Simmer for 1-2 hours.

If sauce becomes too thick, add water.



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