Recipe · Toscana · Lucca
Tordelli lucchesi
the ravioli of Lucca, closed in a half moon and filled with beef, pork, mortadella and chard, dressed with meat sauce and parmesan
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- boil the chard, squeeze it well and chop it; soak the bread crumb and squeeze it
- chop the celery and the carrot and brown them in the oil with the beef and the pork, over a medium heat, for about half an hour
- pour in the white wine and let it evaporate
- add salt, pepper, the pepolino, the crumbled mortadella, the chard and the bread crumb, and stir
- put everything through the mincer, or chop it very fine, and leave it to cool
- add the nutmeg, the parmesan and the egg, and work the filling together
- knead the flour with the egg, the salt and a little warm water until the dough is smooth, and roll it out into a thin sheet
- cut the sheet into strips twelve to fourteen centimetres wide, put the filling in small heaps along the edge, fold the pasta over and cut out the half moons with the rim of a glass
- seal the edges well by pressing with the tines of a fork
- cook a few tordelli at a time in salted water and lift them out with a slotted spoon when they float to the surface
- serve them in layers with the hot meat sauce and the parmesan
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