Tortelli di Lucca "My Way" - Meat filled ravioli "My Way"
I have always seen them on local menus served with a rich meat sauce and they are delicious like this, but the delicate flavour of the meat filling is overpowered.
The filling is made from several types of meat which are braised with white wine, herbs and spices until tender. Then the meat is ground and mixed with grated Parmesan cheese and eggs and is used to fill the tortelli. The tortelli have a delicate flavour with a note of nutmeg.
I wanted to serve these tortelli with a condiment that would enhanced and not overpower the filling. I came up with a delicate onion sauce. So here goes!
Ingredients for 2 portions
1 small carrot
1 medium onion
a couple of sprigs of parsley
a couple of leaves of basil
extra virgin olive oil
dry white wine
salt and pepper to taste
Ravioli with meat filling, if you can find a "homemade" version in an Italian Deli, go for it!
Put a large pot of water on to boil.
Pare the onion and carrot. Wash the parsley and basil.
Finely chop the carrot and onion (you can also add a small, tender stalk of celery).
Finely chop the parsley and basil and set aside.
Put the ravioli in to boil. They will only take about 5 minutes to cook if they are fresh. If they are frozen, follow the directions on the package.
Personal note: I just bought myself a mini processor. Before I would use a food mill or just not grind them at all.