| Tortelli or Ravioli Pasta |
Home made pasta dough with garlic and olive oil mashed potato filling (tortelli).
It is also available with vegetables and ricotta cheese filling (ravioli).
Hearty meat sauce with porcini mushrooms, topped with parmesan cheese.
HISTORICAL NOTE
This is one of the most typical recipes from Mugello, a mountain region north of Florence. There are several variations to this recipe based on the type of filling used.
The potato based filling distinguishes the “tortelli” dish, while the vegetables and ricotta cheese filling makes the “ravioli” dish.
We can say that in general “tortelli” has more flavor, while “ravioli” is more delicate.
Another possible variation somewhat popular in the U.S. is a pumpkin based filling.
WINE PARINGS
A Chianti wine is the most natural pairing, although other San Giovese grapes based wines will do well with this dish. The most notable one being Brunello di Montalcino.
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