Handmade Tordelli Lucchesi
An impressive and traditional stuffed pasta from Tuscany: rustic homemade dough folded into half-moons with beautiful crimped edges, packed with a savory meat and herb filling.
60 min
Italiana
4 servings
The story behind
You have absolutely no idea what a beautiful hidden gem this dish is! The very first time I ever saw tordelli lucchesi being prepared was in Lucca, a gorgeous walled city in Tuscany, during a rainy autumn afternoon. I was hanging out in a tiny family kitchen, and watching them roll the fresh dough and seal each single piece with a traditional crimped cutter felt like pure art. A local nonna told me that unlike regular thin ravioli, Lucca's tordelli are meant to be robust, large, and filled with a rich, substantial meat stuffing because they were originally created to celebrate festive family feast days. Personally, I absolutely love cooking this for a long, relaxed Sunday lunch. They taste otherworldly if you coat them in a rich, thick meat ragu and add a generous blizzard of grated parmesan cheese on top. To drink, a glass of regional dry red wine like a classic Chianti or a cold wild berry infused water balances the hearty layers of the pasta beautifully. It is a warm Tuscan hug.
Instructions
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1On a clean workspace, shape the flour into a mound with a well in the center, crack the three eggs into it, and gradually incorporate with a fork until an elastic dough forms; wrap in plastic and let rest for 30 minutes.
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2For the filling, cook the ground beef and pork in a skillet with a tiny drizzle of oil, seasoning with salt, pepper, and fresh thyme until thoroughly browned.
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3Transfer the meat to a bowl, let it cool slightly, and combine with the soaked breadcrumbs, grated parmesan, an extra egg if needed to bind, and a good pinch of ground nutmeg.
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4Roll the rested dough out with a rolling pin or pasta machine until thin but sturdy, then cut out medium circles using a cutter or a glass rim.
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5Spoon a dollop of the savory meat filling right into the center of each dough circle.
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6Fold the dough in half over the filling to create a half-moon shape, pressing the borders firmly with your fingers to seal, then use a fork or a pastry wheel to stamp the classic crimped edges.
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7Cook the tordelli in a large pot of boiling salted water for about 4 to 5 minutes until they float and stay al dente, drain carefully, and serve hot with your favorite sauce.
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