Tordelli Lucchesi
Tordelli Lucchesi are the filled pasta specialty of Lucca: large ravioli with a rich filling of meat, chard, and spices, dressed with ragù. They are distinguished by their crescent shape and edges "crimped" with a fork.
In Lucca, they are the dish of Sunday lunch and festive occasions.
Preparation
- 1
Prepare the ragù: brown the meat with soffritto and tomato, simmer for 1 hour and 30 minutes.
- 2
Boil the chard, squeeze it out and chop finely.
- 3
Mix the cooked ground meat, chard, chopped mortadella, Parmigiano, egg, and nutmeg.
- 4
Prepare the pasta sheet and cut out large discs.
- 5
Fill and close into a crescent shape, pressing the edges with a fork.
- 6
Cook in salted water for 5 minutes and dress with ragù.
Chef's Tips
The edges crimped with a fork are the signature of Tordelli Lucchesi. The filling must be flavorful and well seasoned.