Tortelli mugellani - È sempre mezzogiorno 21/01/2022

In a saucepan, sauté a mixture of celery, carrot, and onion with a drizzle of oil and a bunch of aromatic herbs.

Add the ground beef and crumbled sausage, and let it brown well.

Deglaze with red wine, then add the tomato puree and broth, and let it cook covered on low heat for 4-5 hours.

Prepare the pasta by mixing the flour and semolina with the eggs.

Wrap the dough in plastic wrap and let it rest for at least half an hour.

For the filling, mash the boiled potatoes and mix in the grated cheese, chopped parsley, tomato concentrate, and whole egg.

Roll out the dough thinly and place small mounds of potato filling on top.

Cover the filling with the dough and seal well, making sure to remove all air.

Cut out the ravioli and cook them in boiling salted water for a couple of minutes.

Drain and sauté them in a pan with the ragù.

Equipment Needed

Spice Level:

Dietary

Allergens