Maremman tortelli with Tuscan ragù

Redazione

These monumental parcels of handmade egg pasta command attention with their generous size and the plump, pleasantly chewy texture of the dough. The porous shell encloses a soft, well-balanced filling of fresh ricotta and wild spinach. Dressed with a dense, flavoursome ragù of mixed meats cooked slowly, they offer a succulent, wholesome bite that expresses the most authentic soul of Maremma’s osterias.