I love Italian food because even though we use the same simple ingredients, there are endless ways to combine them! ❤️
Every family, neighborhood, and village has its own twist on traditional recipes, creating a delicious variety of dishes.

In Florence, our favorite type of ravioli is filled with mashed potatoes and called “Tortelli”. The creamy potato filling pairs perfectly with a rich meat ragù, making it an iconic and satisfying combo.

Personally, I like to make “Tortelli” the way they do in Firenzuola—small and delicate. After all, as we say, “Good things come in small packages!” 🍷✨

Ingredients

• 300 g fresh egg pasta, made with 50% of semolina and 50% of Manitoba or 00 flour (see technique)

• 600 g potatoes

• 2 small garlic cloves

• 1 tablespoon parsley

• 3 tablespoons pomarola sauce

• Pepper

• Nutmeg

• Parmigiano Reggiano

Directions

1. Boil the diced potatoes for about 10 minutes in the microwave, then mash them finely while still hot.

2. Sauté the garlic, then add the pomarola sauce and finally the parsley.

3. Add the mashed potatoes to the pan, mix well, and season with nutmeg, pepper, and salt.

4. Use the “Basic Ravioli Recipe” to prepare the tortelli with this filling.

5. Serve with a meat or wild boar ragù and top with Parmigiano Reggiano