Tordelli Lucchesi
Semicircular fresh egg pasta parcels filled with spiced meats, chard, and herbs, served in a rich Tuscan meat ragù.
- Prep
- 60 min
- Cook
- 90 min
- Total
- 150 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 680 kcal
Equipment
- •Pasta machine or rolling pin
- •Round pastry cutter (7 cm)
- •Large heavy-based saucepan
- •Large stockpot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 28 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Sauté the soffritto in two tablespoons of olive oil over medium heat until soft and sweet.
- 2
Add 150g each of beef and pork, browning thoroughly for the ragù sauce.
- 3
Pour in the tomato passata, season with salt, and simmer gently for 75 minutes.
- 4
Brown the remaining 100g each of beef and pork in a pan, then cool completely.
- 5
Mix the browned filling meats with chard, breadcrumbs, grated cheese, thyme, nutmeg, and seasoning.
- 6
Knead the flour and eggs into a smooth dough, then rest covered for 30 minutes.
- 7
Roll the pasta dough into thin sheets with a rolling pin or machine.
- 8
Cut rounds of dough, place a teaspoon of filling inside, and fold into half-moons.
- 9
Press the edges firmly with fork tines to crimp and seal securely.
- 10
Cook the tordelli in boiling salted water for 4 minutes until tender.
- 11
Drain carefully with a slotted spoon and layer onto a warm serving platter.
- 12
Spoon the hot meat ragù over the pasta and finish with grated Parmigiano Reggiano.
Chef's tips
Squeeze every drop of liquid from the cooked chard before adding it to prevent a soggy filling. Do not roll the pasta sfoglia (sheet) paper-thin; tordelli need a sturdy bite to balance the hearty filling and sauce.
Ingredient substitutions
- Swiss chard → spinach, squeezed completely dry
- fresh thyme → dried wild thyme (pepolino)
Storage
Store uncooked tordelli frozen in a single layer for up to one month.
Reheating
Cook frozen tordelli directly in boiling salted water without thawing, adding one extra minute to the boil.
Common mistakes to avoid
- •Failing to seal the edges firmly, causing the tordelli to burst while boiling.
- •Over-thinning the pasta dough so it tears under the weight of the meat filling.
Serving suggestions
Cooked Tordelli Lucchesi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Tuscany
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
