Tortelli alla Maremma are a pasta shape filled with lean and topped with a delicious meat sauce. Here’s how they prepare.
Tortelli alla Maremma are a type of stuffed pasta typical of the Maremma, the area south of Tuscany that roughly encompasses the entire province of Grosseto . The first difference between the classic ravioli is the size: the Maremma-style tortelli are much larger . As for the filling instead, to the detriment of the differences between the areas, it is always lean.
Ricotta, chard (sometimes replaced with spinach), nutmeg and parmesan are the ingredients needed to prepare this Tuscan recipe . Everything is then enclosed in a shell of egg pasta. As for the sauce, however, we could not but expect a meat sauce : prepared in the Maremma style, it will give the dish an incredible flavor.
How to prepare the recipe for tortelli alla maremma
- First, cook the sauce. Finely chop celery , carrot and onion and brown them in a pan with 4 tablespoons of extra virgin olive oil and a pinch of salt .
- Add the minced meat and the livers cut with a knife and brown for a few minutes over a high flame then blend with the red wine.
- When you no longer smell alcohol rising from the pan, add the crushed tomatoes with a fork, a pinch of salt and start cooking. It will take about an hour.
- Meanwhile, prepare the pasta by combining the flours and 4 eggs in a bowl. Work first with a fork and then by hand, on the pastry board.
- Once you have a smooth and homogeneous dough, let it rest under a covered bowl and dedicate yourself to the filling.
- Boil the beets in salted water for a couple of minutes, just long enough for them to soften.
- Drain, squeeze and chop coarsely with a knife.
- Transfer the vegetables to a bowl, add the ricotta , the remaining egg and the parmesan . Sprinkle with a grating of nutmeg and mix well.
- Now roll out the dough (tradition would have it done by hand).
- Form piles with a spoonful of filling, spacing them about 4 cm apart.
- Cover with another pastry and press the contact points well.
- Obtain the tortelli with a pastry wheel.
- Boil them in abundant salted water just long enough for them to come to the surface and for the filling part not to swell.
- Drain and toss in a pan with the sauce before serving.
These Tuscan tortelli are truly amazing. Try them also with Maremma-style wild boar ragout and you won’t regret it.
Once cooked and seasoned, the tortelli alla Maremma can be kept in the refrigerator , well covered, for 2-3 days. The best way to enjoy them is to heat them in a pan for a few minutes. It is also possible to freeze the ravioli still raw, spreading them on a tray and then transferring them once hardened into the frost bags. Same goes for the ragù : freeze it already portioned.
Riproduzione riservata © - WT
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