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    Home » Pasta » "Tortelli Mugellani" - Tuscan Potato Ravioli

    "Tortelli Mugellani" - Tuscan Potato Ravioli

    Published: Jan 20, 2019 · Modified: Apr 5, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 1 hour 40 minutes
    Jump to Recipe Print Recipe
    overhead shot of a plate with ravioli and ragù sauce

    Somewhere in Tuscany, on a quiet Sunday just like the others. A "nonna" is bringing to the table a large bowl of these large potato ravioli, stuffed with creamy potatoes and served with delicious Ragù, to share with the whole family. This is what Sundays are for.

    Growing up I had a slight aversion to simple food, and most traditional italian food is simple. I disliked ragù, roast beef and roasted potatoes because we used to eat them so often that they became boring to me.  I wanted to try new and different food but that wasn't really an option in my household.

    Everytime my grandma would bring to the table these Tortelli Mugellani, I would make a grimace and eat them relunctantly, almost with disgust. "Oh no, not these again!".

    Then I grew up, things changed, I changed. Just like everybody does. Thankfully, also my taste in food changed and evolved. Now I eat things that I hated when I was little. And yes, now I LOVE ragù, roast beef and roasted potatoes.

    ravioli resting on a clean cloth
    macro shot of half ravioli on a fork showing the potato filling

    The history of Tortelli Mugellani

    The origin of Tortelli Mugellani, or Tortelli di Patate (literally translates to Potato Ravioli) is very ancient. The first mention is in a poem dating 1400 a.d.

    This dish is born as a peasant dish, made with few and simple ingredients that were available at that time. Their characteristic is their square shape, bigger than the classic Ravioli, hence the different name Tortelli.

    These Tortelli were initially made with a filling of chestnuts, which were really popular in the area of Mugello (where the dish name comes from), an historic region in the North of Florence. Then, around 1800 a.d. cultivations of potatoes started and replaced the chestnuts in the filling.

    The Tortelli Mugellani are still popular nowadays in many parts of Tuscany, following the same classic recipe. They're always served with a flavorful Tuscan Ragù and a glass of good Chianti wine.

    Process shot of adding the filling to the pasta sheet
    plate of ravioli with ragù sauce and half ravioli on a fork

     The Recipe

    To check the step-by-step detailed instructions on how to make Ravioli from scratch, check the recipe of Ricotta and Smoked Salmon Ravioli.

    Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine.

    Here you can find the recipe for the Tuscan Ragù sauce, the perfect sauce for these ravioli.

    overhead shot of a plate with ravioli and ragù sauce

    Tortelli Mugellani - Tuscan Potato Ravioli

    Large ravioli with creamy potatoes and served with a delicious Tuscan Ragù. A traditional Tuscan Sunday meal.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 1 hour 20 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Equipment

    • Pasta Machine

    Ingredients

    For the Pasta

    • 1 ½ cups Flour
    • 2 Eggs

    For the Filling

    • 1 lb Potatoes
    • 1 Garlic clove, minced
    • 1 tablespoon Butter
    • 2 tablespoon Cream or Whole Milk
    • 2 tablespoon Parmigiano cheese, grated
    • Parsley, finely chopped
    • Salt
    • Black Pepper, ground
    • Nutmeg, ground

    Instructions

    Make the Pasta

    • In a large wooden board (or a large bowl) place all the flour, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
    • Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.
    • When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.
    • Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes.

    Make the Filling

    • Peel and chop the potatoes into cubes, then boil in lightly salted water for about 15 minutes, or until a fork can easily pierce them.
    • Drain the potatoes and mesh them finely, then add the minced garlic, butter, cream, Parmigiano, parsley and season with salt, pepper and nutmeg to taste.
    • Mix well with a fork and set aside to cool down.

    Make the Ravioli

    • With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.
    • With a teaspoon or a sac-a-poche place the filling as big as walnut on the dough, spacing it at least 5 cm (2 in.), see picture above in the post for reference. Brush with water around the filling and cover with the other pasta sheet. Pinch with your fingers starting from one side and slowly all around to remove the air from inside the ravioli.
    • Cut the ravioli, then press again the edges with your fingers to make sure they're well sticked together and then set the ravioli aside on a clean cloth to rest.
    • Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.
    • Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente but not raw).
    • Serve with Ragù sauce or with melted butter and sage leaves.

    Nutrition

    Calories: 703 kcal | Carbohydrates: 113 g | Protein: 22 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 203 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

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    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!

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    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

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