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Potato-filled pasta from Mugello, dressed in a simple meat ragù, is Tuscan comfort at its purest. This mediterranean family favorite provides protein and satisfying carbohydrates in perfect balance.
Boil the potatoes in their skins in well-salted water until fully tender, about 35–40 minutes; drain, peel while warm, and mash until smooth.
Mix mashed potatoes with parmesan cheese, nutmeg, black pepper, and half the salt; let cool completely while you prepare the pasta dough.
On a clean surface, mound the flour, creating a well in the center; add eggs and knead to a smooth dough, adding extra flour if sticky. Wrap in plastic and rest for 30 minutes.
In a skillet over medium heat, add olive oil and butter, then sauté finely chopped onion, carrot, and celery until softened, about 6 minutes. Add ground beef, seasoning with the remaining salt, and cook until browned; stir in crushed tomatoes, simmering over low heat for 25 minutes.
Roll out the pasta dough thinly, then cut into squares (about 3 inches per side). Place a teaspoon of potato filling in the center of each, fold to seal, and press edges firmly.
Bring a large pot of salted water to a gentle boil. Cook the tortelli in batches for 3–4 minutes; when they float, remove with a slotted spoon.
Serve hot, topping tortelli with spoonfuls of meat ragù and a sprinkle of extra parmesan if desired.
