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tordellata

deconstructed tortelli

Rather than spend hours stuffing tortelli with chard and ricotta, then topping it was a meaty ragù, chefs in Tuscany invented pasta tordellata, using lasagnette or similar, and mixing in all the other ingredients, and hey presto!

Pasta Shapes and Dishes

Tuscany

Text © Dana Facaros & Michael Pauls

Image by pinto