Tortelli Maremmani al Ragù (Traditional Italian Maremma Ricotta and Spinach Tortelli with Meat Ragù)

Tortelli Maremmani al Ragù (Traditional Italian Maremma Ricotta and Spinach Tortelli with Meat Ragù)

Tortelli Maremmani are one of the signature pasta dishes of the Tuscan Maremma, where they represent the generous, rural side of Tuscan cooking. These are not small, delicate ravioli. Traditional Maremman tortelli are characteristically large, with broad sheets of fresh egg pasta enclosing a substantial filling of ricotta and leafy greens.

In the source article, the dish is specifically described as large Maremman tortelli traditionally filled with ricotta and spinach, then made considerably richer by serving them with meat ragù.

The balance is important: the pasta must be thin enough to remain tender but strong enough to contain the filling; the ricotta should be dry and creamy rather than watery; and the ragù should coat the tortelli without burying them.

Servings: 6

Prep Time: 1 hour

Resting Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: About 4 hours

Ingredients

For the Fresh Egg Pasta

3 cups Italian 00 flour, plus more for dusting

4 large eggs

1 large egg yolk

1 teaspoon extra-virgin olive oil

For the Ricotta and Spinach Filling

1 pound whole-milk ricotta, well drained

10 ounces fresh spinach

¾ cup finely grated Parmigiano Reggiano

1 large egg

¼ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the Tuscan Meat Ragù

2 tablespoons extra-virgin olive oil

1 small yellow onion, finely diced

1 small carrot, finely diced

1 celery stalk, finely diced

8 ounces ground beef

8 ounces ground pork

½ cup dry red wine

1 tablespoon tomato paste

1 28-ounce can whole peeled Italian tomatoes, crushed by hand

1 cup light beef stock or water

1 small rosemary sprig

1 small sage sprig

Kosher salt, as needed

Freshly ground black pepper, as needed

For Finishing

Freshly grated Parmigiano Reggiano

Extra-virgin olive oil

Freshly ground black pepper

Method

1. Prepare the Ragù

Begin with the ragù because it needs time to develop properly.

Heat the olive oil in a heavy saucepan or Dutch oven over medium-low heat.

Add the onion, carrot, and celery and cook slowly for 8–10 minutes, until completely softened but not aggressively browned.

Increase the heat to medium.

Add the beef and pork.

Break the meat apart initially, then allow it to make proper contact with the bottom of the pan. Browning creates flavor; constantly stirring the meat from the moment it enters the pan encourages it to steam instead.

Cook for approximately 10 minutes, until the meat has lost its raw appearance and developed light caramelization.

2. Deglaze with Wine

Add the red wine and scrape the bottom of the pan to release the browned cooking residues.

Allow the wine to reduce until the strong smell of alcohol disappears.

Add the tomato paste and cook for approximately 1 minute.

Then add the crushed tomatoes and stock.

Add the rosemary and sage.

Bring to a very gentle simmer.

Cook partially covered over low heat for approximately 1½–2 hours, stirring occasionally.

The finished ragù should be concentrated but still loose enough to coat the tortelli.

Remove the herb sprigs and adjust the seasoning.

3. Drain the Ricotta

Ricotta containing excessive moisture is one of the principal causes of unsuccessful filled pasta.

Place the ricotta in a fine-mesh strainer and allow it to drain for at least 30 minutes.

For particularly wet ricotta, drain it in the refrigerator for several hours.

The result should be creamy but firm.

4. Cook the Spinach

Wash the spinach thoroughly.

Place it in a large pan with only the water still clinging to the leaves.

Cover and cook briefly until wilted.

Transfer immediately to a colander and allow it to cool.

Then squeeze the spinach extremely well to remove as much water as possible.

Finely chop it.

5. Make the Filling

Combine the drained ricotta, spinach, Parmigiano Reggiano, egg, nutmeg, salt, and pepper.

Mix until evenly incorporated.

Taste for seasoning before filling the pasta.

The filling should be creamy but firm enough to hold its shape when spooned onto the pasta.

Refrigerate while preparing the dough.

Fresh Pasta

6. Make the Dough

Place the flour on a clean work surface and create a large well in the center.

Add the eggs, egg yolk, and olive oil.

Using a fork, gradually incorporate flour from the inside walls of the well.

Once the mixture becomes too thick for the fork, begin kneading by hand.

Knead for approximately 8–10 minutes.

The finished dough should be smooth, elastic, and slightly firm.

Wrap tightly and allow it to rest at room temperature for at least 30 minutes.

Resting allows the gluten to relax, making the dough considerably easier to roll.

7. Roll the Pasta

Divide the dough into four portions.

Keep the portions you are not using covered.

Flatten one portion and pass it through a pasta machine at the widest setting.

Fold and pass it through again several times until smooth.

Gradually reduce the thickness.

For tortelli, the pasta should be thin enough that the filling remains the protagonist but not so thin that the sheets tear during cooking.

Approximately 1⁄32 inch is a useful target.

8. Shape the Maremman Tortelli

Lay one sheet of pasta on a lightly floured work surface.

Place generous spoonfuls of filling along the sheet, leaving approximately 2½–3 inches between portions.

Remember that Tortelli Maremmani should be noticeably larger than ordinary ravioli.

Lightly moisten the pasta around the filling if necessary.

Cover with a second sheet.

Starting close to the filling, press outward with your fingers to remove trapped air.

This step is critical.

Air pockets expand during cooking and can cause the tortelli to burst.

Press firmly around each mound to seal.

Cut into large squares or rectangles using a fluted pasta wheel.

Place the finished tortelli on a lightly floured tray without allowing them to touch.

Cooking and Finishing

9. Cook the Tortelli

Bring a large pot of generously salted water to a gentle boil.

Fresh filled pasta should not be subjected to violent boiling.

Cook the tortelli in batches for approximately 3–5 minutes, depending on pasta thickness.

Fresh pasta cooks quickly, but the sealed edges are thicker than the center, so check the texture before removing them.

10. Finish with the Ragù

Place several spoonfuls of hot ragù in a wide sauté pan.

Transfer the cooked tortelli directly into the sauce using a spider or slotted spoon.

Add a small splash of pasta water.

Gently move the pan rather than aggressively stirring the tortelli.

Add additional ragù as necessary.

The objective is to dress the pasta, not drown it.

Finish with freshly grated Parmigiano Reggiano.

Chef Tips

Drain both the ricotta and spinach thoroughly. Excess moisture weakens the filling and can soften the pasta from inside.

Make large tortelli. Their generous dimensions are part of the identity of Tortelli Maremmani.

Do not overfill them. Generous does not mean excessive. The edges still need enough room to seal securely.

Remove trapped air. This dramatically reduces the chance of the tortelli opening during cooking.

Keep the ragù balanced. It should complement the ricotta filling rather than completely dominate it.

Cook at a controlled boil. Fresh filled pasta requires more care than dried pasta.

Common Mistakes to Avoid

Do not use watery supermarket ricotta directly from the container.

Do not leave excess moisture in the spinach.

Do not roll the pasta excessively thin.

Do not make the tortelli tiny like standard ravioli.

Do not leave air trapped around the filling.

Do not cook them in violently boiling water.

And most importantly, do not cover the finished pasta with such a large quantity of ragù that the tortelli disappear underneath it.

The diner should immediately understand what the dish is.

Serving and Presentation

Serve 3 large Tortelli Maremmani per person as a refined first course, or 4–5 for a more traditional generous portion.

Use a warm, wide ceramic plate.

Place a small amount of ragù underneath, arrange the tortelli naturally with slight overlap, and spoon additional ragù selectively over them.

The shape and handmade edges of the pasta should remain visible.

Finish with finely grated Parmigiano Reggiano and a very restrained thread of excellent extra-virgin olive oil.

No unnecessary garnish is required.

Wine Pairing — Morellino di Scansano

This is an especially natural pairing because both the pasta and the wine are strongly connected to the Maremma.

The combination of fresh pasta, ricotta, spinach, tomato, and meat requires a wine capable of providing both acidity and structure. The source specifically recommends Morellino di Scansano or a moderately aged Riserva for precisely this reason.

For a lighter ragù, choose a classic Morellino di Scansano.

For a longer-cooked, more concentrated meat ragù, move toward a moderately aged Morellino di Scansano Riserva.

The Sangiovese acidity refreshes the palate after the ricotta while working naturally with tomato and meat.

Chef Gianluca’s Recommendation

The secret of Tortelli Maremmani is not complexity. It is proportion.

The filling must be generous without making the pasta heavy. The pasta must be thin without becoming fragile. The ragù must have depth without covering the flavor of ricotta and spinach.

When those three components are balanced, you understand why this dish has remained part of Maremman cooking.

And when you serve it with a glass of Morellino di Scansano, you are not simply pairing a Tuscan wine with Tuscan food. You are bringing two expressions of the same territory back to the same table.

Chef Gianluca Deiana

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