Recipe Overview
Tuscan Tordelli belong to the great stuffed-pasta tradition of northern Tuscany, especially the area around Lucca. In the current Tuscany Cuisine formula, the filling is built from baked and riced potatoes, Parmigiano Reggiano, herbs, garlic and 1 whole egg, while the finished pasta is served with a beef tenderloin ragout enriched with soffritto, red wine, tomato paste and demi-glace.
Chef Notes
Keep the potato filling dry enough to pipe cleanly and avoid overfilling the rounds. Seal the edges carefully so the Tordelli stay intact during boiling. The beef ragout should be glossy and concentrated, not soupy. The filling uses 1 whole egg. Live Inventory currently stores eggs by gram, so the recipe preserves the correct 1-egg kitchen quantity while automatic egg costing remains held until a verified grams-per-egg conversion is defined.
Connected Experience
Serving changes scale every quantified ingredient, inventory requirement and final execution labor record. Ingredient graphics open the matching Tuscany Cuisine knowledge pages. Ravioli Pasta Dough and Beef / Veal Demi-Glace remain prepared components, so their upstream cost can be inherited instead of double-counted once their component records are available.
Ingredients
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Ravioli Pasta Dough — 450 g · prepared component; rest covered, roll thin and cut roundsfresh_pasta_dough
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Potatoes — 280 g · peeled, baked until tender, passed through a ricer and cooledTC-VEG-POTATO-001
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Italian Flat-Leaf Parsley — 15 g · finely choppedHERB-PARSLEY-FLAT
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Parmigiano Reggiano — 140 g · freshly grated for the potato filling; extra for service only if desiredTC-DAIRY-PARMIGIANO-001
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Whole Egg — 1 whole egg · for the potato and Parmigiano Reggiano fillingTC-EGG-WHOLE-001
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Sea Salt — to taste · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — to taste · freshly ground; to tasteSPICE-PEPPERCORN-BLACK
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Fresh Garlic — 50 g · divided between the filling and ragout; source does not specify the splitTC-VEG-GARLIC-001
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Beef Tenderloin — 225 g · cut into small cubes for the ragoutBEEF-TENDERLOIN-001
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Carrots — 300 g · diced for the soffrittoTC-VEG-CARROT-001
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Celery — 300 g · diced for the soffrittoVEG-CEL-001
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Yellow Onion — 250 g · diced for the soffrittoTC-VEG-ONION-YELLOW
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Extra Virgin Olive Oil — 180 ml · for the soffritto and ragoutOIL-0001
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Tomato Paste — 15 g · toasted with the soffrittotomato_paste
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Beef / Veal Demi-Glace — 240 ml · prepared component; 240 ml allocated to the ragoutbeef_demi_glace
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Red Wine — 120 ml · for deglazing and reductionTC-WINE-RED-COOKING-001
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Fresh Bay Leaves — 2 each · 2 leaves in the source; Live Inventory is gram-based, so cost/deduction is held until a verified leaf weight is definedHERB-BAY-LAUREL
Preparation
- Prepare the ravioli pasta dough and let it rest covered until ready to roll.
- Peel the potatoes and bake until tender. While still warm, pass them through a potato ricer, then cool before mixing the filling.
- Combine the riced potatoes with 1 whole egg, the freshly grated Parmigiano Reggiano, chopped parsley, the intended portion of garlic, sea salt and black pepper.
- Transfer the potato filling to a pastry bag.
- Roll the pasta dough into thin sheets and cut rounds. Pipe a small portion of potato filling into the center of each round, lightly moisten the edges, top with another round, and seal firmly to form the Tordelli. Arrange on lightly floured trays.
- For the ragout, heat the extra-virgin olive oil in a wide pot. Add the remaining garlic, yellow onion, carrots and celery and sauté until softened and lightly golden.
- Add the beef tenderloin cubes and sear briefly. Stir in the tomato paste, add the bay leaves and red wine, and reduce the wine slightly.
- Add the beef / veal demi-glace, season with sea salt and black pepper, and simmer gently until the ragout is rich, glossy and cohesive.
- Cook the Tordelli in plenty of salted boiling water until the pasta is tender and the filled pieces rise appropriately.
- Transfer the cooked Tordelli carefully into the ragout and toss gently so the pasta is coated without breaking. Serve warm with additional ragout and Parmigiano Reggiano if desired.
Service Suggestions
- Handle the cooked Tordelli gently with a spider or slotted spoon; filled pasta is most vulnerable immediately after cooking.
- Spoon enough beef ragout onto each plate to coat and support the pasta without burying the handmade shape.
- Finish with a restrained amount of freshly grated Parmigiano Reggiano and chopped parsley if desired.
- For banquet or restaurant production, keep the ragout hot separately and cook the filled pasta as close to service as practical.
Dietary / HACCP Notes
- Egg allergen: the filling uses 1 whole egg. Live Inventory is gram-based, so automatic costing/deduction requires a verified grams-per-egg conversion.
- Milk allergen: Parmigiano Reggiano is present in the filling and may also be used for finishing.
- Gluten: the fresh pasta dough contains wheat flour.
- Beef: keep raw beef separated from ready-to-eat filling ingredients and sanitize the work area after handling.
- Filled pasta: refrigerate formed Tordelli promptly if they are not cooked immediately; do not hold moist filled pasta at room temperature for extended periods.
- Red wine: alcohol is used in the ragout and may not cook off completely.
| Calories | 550 |
| Protein | 29 g |
| Carbohydrates | 45 g |
| Fat | 29 g |
| Fiber | 5 g |
| Cholesterol | not provided |
| Sodium | 620 mg |