Tordelli Lucchesi (Lucca-style tordelli) 🇮🇹
Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs, Italian pasta
Original name: Tordelli Lucchesi
Other names: Tordelli
Nationality: Italy 🇮🇹
Consumption area(s): Piana di Lucca
Introduction
In the Piana di Lucca area, the local version of ravioli is known as the tordello (with a “D”): a rich stuffed pasta dish characterized by its traditional scalloped half-moon shape. Tordelli Lucchesi are considered one of the most representative specialties of local cuisine, combining a generous meat filling with the traditional Ragù Toscano (Tuscan meat sauce). Every family preserves its own recipe, which explains the small variations found during village festivals and Sunday gatherings, particularly in the choice of spices, the texture of the sauce, and the amount of filling.
Description of Ravioli Lucchesi
The outer pasta dough is traditionally prepared with soft wheat flour and eggs. The filling is primarily based on beef and pork, often obtained from roasted or braised cuts that are finely minced. Other common ingredients include finely chopped mortadella, Pane Toscano DOP (Tuscan Bread PDO) crumb soaked in broth, whole eggs, and generous amounts of grated Parmigiano Reggiano DOP cheese. Aromatic ingredients play an essential role in defining the flavor profile. Finely chopped vegetables, and the distinctive note of pepolino (wild thyme) and nutmeg are frequently used. In certain household versions, small quantities of cooked and well-drained Swiss chard are added to balance the richness of the meat.
Once the filling has been thoroughly mixed, the dough is rolled into a thin sheet using either a rolling pin or a pasta machine until it becomes almost translucent. Circular pieces of dough, generally measuring 8–10 cm (3.1–3.9) in diameter, are cut and filled with small portions of the mixture placed at regular intervals. The dough is then folded into a half-moon shape, and the edges are carefully sealed by pressing or pinching them together, sometimes with the aid of a fork, to prevent the filling from escaping during cooking.
Tordelli Lucchesi are cooked for a few minutes in abundant boiling salted water until they rise to the surface. Once drained, they are layered in serving dishes with a rich Ragù Toscano (Tuscan meat sauce) and generous amounts of grated Parmigiano Reggiano DOP or Grana Padano DOP. A lighter alternative consists of dressing them with melted butter and sage, always accompanied by grated cheese.
History of Tordelli Lucchesi
The origins of Tordelli Lucchesi are closely linked to the long-standing Tuscan tradition of stuffed pasta. During the Middle Ages, filled pasta preparations were already widely appreciated throughout central Italy and gradually evolved into numerous regional specialties. These dishes were often associated with festive occasions and communal meals.
For centuries, tordelli represented an effective way of reusing cooked meats, bread, eggs, and cheese. In rural households, leftover roasts from previous meals were combined with aromatic herbs and seasonings to create a flavorful filling, making the dish both economical and nourishing. Preparing tordelli became a collective activity that involved several generations of the same family, especially during important celebrations and religious holidays.
Over time, the local term “tordelli” became firmly established in the Lucca dialect, distinguishing the specialty from other Italian stuffed pasta varieties. Today, Tordelli Lucchesi remain one of the most celebrated dishes of the Piana di Lucca, regularly featured at local festivals, family gatherings, and gastronomic events, where they continue to represent an enduring expression of the area’s culinary heritage.
Recipe
Tordelli Lucchesi
Іngredients
For the filling:
- 175 g
beef (6.2 oz) (any cut is fine, as long as it's not too fatty) - 75 g pork (2.6 oz) (any cut is fine, as long as it's not too fatty)
- 50 g mortadella (1.8 oz) (optional, not always used)
- 80 g Swiss chard (2.8 oz) (optional, not always used)
- 30 g
grated Parmigiano Reggiano DOP (you can also use Pecorino Toscano o a mix of them) - 1
chicken egg (optional, not always used) - 40 g
Pane Toscano DOP (Tuscan Bread PDO) (1.5 oz) (you can also use any other kind of bread) - 1 pinch
nutmeg - 1 bunch
(flat-leaf) parsley - 1 sprig pepolino (wild thyme)
- 4 tbsp
extra virgin olive oil Italian-style vegetable or meat, as needed (for soaking bread)- Ground
black pepper, to taste Table salt, to taste
For the pasta dough
- 200 g
Type 00 flour (1 2/3 cups) (similar flours from other countries with different classification systems are also suitable)* - 2
chicken egg - 1 pinch
table salt - 4 l
water, as needed (1 gal), for coocking - 20 g
coarse salt (1 tbsp), for cooking pasta
For boiling chard
Water, as needed
For serving
- 4 tbsp grated
Parmigiano Reggiano DOP or Grana Padano DOP - Your preferred sauce (traditional
Ragù Toscano (Tuscan meat sauce) or butter and sage are recommended)
Іnstructions
For the filling
- Bring a large pot of water to a boil.
- In the meantime, heat the oil in a frying pan. Once hot, add the beef and pork and cook until fully browned and well cooked through (cooking time will vary depending on the size of the meat pieces).
- While the meat is cooking, boil the Swiss chard in the previously prepared pot of water for about 20 minutes, until tender.
- At the same time, soak the bread in broth until soft.
- Once the meat and Swiss chard are ready, place the beef, pork, Swiss chard, cheese, soaked bread, mortadella, nutmeg, and pepolino (wild thyme) into a meat grinder or food processor. Blend until finely minced and well combined.
- Season with salt and black pepper to taste, adjusting gradually by tasting the mixture. Then add the egg and blend again until the filling is smooth and fully incorporated.
For the pasta dough
- On a clean work surface, place the flour in a mound and make a well in the center and add the eggs and a pinch of salt into the center of the flour.
- Gradually mix the eggs into the flour using a fork, then knead with your hands until a smooth, elastic dough forms.
- Knead for about 10–15 minutes, until the dough becomes soft and uniform.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Shaping Tordelli
- Roll out the dough very thin, either with a rolling pin or a pasta machine, making sure both the work surface and the dough are well floured at all times to prevent sticking.
- Using a round cutter or a glass with a diameter of 8–10 cm (approximately 3.1–3.9 inches), cut circles from the dough.
- Place a teaspoon of filling in the center of each circle, then fold into a half-moon shape.
- Seal the edges firmly by pressing them with the tines of a fork to ensure they do not open during cooking.
Cooking
- Bring a large pot of salted water to a boil.
- Cook the tordelli in small batches. Once they float to the surface, reduce the heat slightly and remove them with a slotted spoon, allowing them to drain well.
- Serve with your preferred sauce (traditional Ragù Toscano (Tuscan meat sauce) or butter and sage are recommended) and finish with a generous sprinkle of Parmigiano Reggiano DOP or Grana Padano DOP.
Notes:
Nutritional facts table
Please note that nutritional values may vary slightly depending on the ingredients used and refer exclusively to the ravioli only, excluding any sauce or cheese used for serving.
| Nutrients | Total (4 people) | Per serving |
| Calories (kcal) | 2208 | 552 |
| Total fat (g) | 66.8 | 16.7 |
| ———Saturated fat (g) | 25.8 | 6.5 |
| Cholesterol (mg) | 966.7 | 241.7 |
| Sodium (mg) | 1631* | 407.8* |
| Total carbohydrates (g) | 255.7 | 63.9 |
| ———Dietary fiber (g) | 11.1 | 2.8 |
| ———Total sugar (g) | 6.3 | 1.6 |
| Protein (g) | 130.8 | 32.7 |
*This sodium content does not include the salt added during preparation, as the amount varies depending on personal preference.