Tortelli Mugellani al Ragù recipe and wine pairing

Italy, we can all agree, is a nation with an incredible culinary tradition. Many refer to it as “regional cuisine”, more than national: that’s because of the variety that each and every region brings to its historical dishes, but the common values of passion, tradition and quality of the ingredients unite all the provinces of the bel paese. 

Today, we want to take you on a trip to Mugello, near Florence, for a truly exceptional dish. 

Tortelli Mugellani are an incredibly tasty dish coming from Tuscany, the same region in which Carpineto vineyards are located; therefore, it goes without saying that later in the article we will propose our perfect wine combination! But let’s focus on this recipe first: To prepare these potato Tortelli you need to get very well organized in time. Usually, it will be better to prepare the meat sauce (Ragù) at least the day before to take advantage, so the next morning you can devote yourself to the potato filling and make the dough, flatten it, fill it and shape the tortelli as best as you can. Hereafter, we will cover the preparation of these wonderful tortelli. 
Ingredients

• meat sauce

• 500 g flour (+ extra flour for kneading)

• 4 eggs

• 1 tablespoon olive oil

• Salt to taste

for the filling

• 1 kg potatoes

• 1 bunch parsley (plenty)

• 2 garlic cloves

• 2 tablespoons olive oil

• 2 tablespoons tomato puree

• 100 g parmesan cheese

• Salt and pepper to taste

Preparation

1. 1. In a pot of water, boil whole potatoes with skins, if possible, in a similar size so that they cook evenly. It takes about 30 minutes to cook by the time the pot is removed from the heat. In any case, we recommend always checking with a fork whether the potatoes are cooked, but not flaky. Drain and cool, peel and mash with a potato masher. Wash the parsley, peel the garlic and chop it with a sickle. In a small saucepan, fry 2 tablespoons of oil, along with the chopped parsley and garlic, then add the tomato paste (to give the stuffing a red-pink color) and heat for a few more minutes.

2. 2. Put the mashed potatoes in a large bowl, add the soufflé you just made, the grated cheese, salt and pepper and stir until all the ingredients are well mixed. You can now let the stuffing cool aside.

3. 3. On a large pastry board, put the flour in a heap and break the eggs in the center, add salt and a tablespoon of oil, then knead all the ingredients with your hands, incorporating the eggs well into the flour. Add more flour or water if necessary until you reach the right consistency (it should not stick to your hands). Shape a loaf, and then make it rest by covering it with a damp napkin for about 30 minutes.

4. 4. After the resting time has elapsed, take pieces of dough and roll out the sheet with a rolling pin or with a machine, thus making strips as even in shape as possible and not too thin (otherwise they might break while closing the tortelli and during cooking).

5. 5. Now, use a spoon to place walnut-sized balls of filling over the first half of the dough, leaving about 2 cm in between. Then fold the second half of the dough over to cover the first half.

6. 6. Use your hands to crush and press the sides of each filling mound so that the two pieces of dough stick firmly together. Cut off the excess dough with a gear and shape the dumplings into a rectangle, sprinkle with a little flour and let the sides dry slightly. Meanwhile, bring a large pot of salted water to boiling point, gradually add the tortelli and cook until they float to the surface (this will take 3-4 minutes, depending on the thickness of the dough). Drain in a colander, mix with the meat sauce and serve with a pinch of grated Parmesan cheese.

To accompany this fantastic dish, we would like to suggest our renowned Brunello di Montalcino Riserva DOCG 2018. This exquisite bottle hails from one of the highest estates in our appellation, perched at 500 meters above sea level in the enchanting Rogarelli region. Geologically speaking, the estate rests upon a bed of scaly clays interspersed with shales, marly limestones, and quartz sandstones— a terroir teeming with mineral wealth. 

The vineyards basking at this lofty altitude are blessed with an optimal climate that fosters extended maturation; echoing traditions of yore, we embark on a late harvest. This leisurely journey towards ripeness ensures phenolic perfection in the grapes— an ideal balance between acidity and sugar that can only be achieved when nature is allowed to take her time.

We can proudly announce that Carpineto's Brunello di Montalcino Riserva 2018 is among the 6 Italian "Best in Show" at the 2024 "Decanter Wine Awards", i.e. the best wine produced in Italy according to the most prestigious wine competition in the United Kingdom, and among the most important in the world, signed by the magazine “Decanter”. 

Carpineto was also assigned the platinum medal with Brunello di Montalcino 2019, making it the only one of the 6 Italian companies selected to have also won the platinum medal for another vintage. An incredible sign of extraordinary continuity and top quality standards.