Tortelli al Ragù d'Anatra

Tortelli al Ragù d'Anatra is a traditional pasta dish from the Mugello region of Tuscany, Italy, where it is particularly associated with the town of Luco di Mugello. The dish consists of fresh egg pasta formed into tortelli—filled pasta parcels similar to ravioli but often larger and with a semicircular shape—stuffed with a mixture of ricotta, spinach, and sometimes herbs, then served with a slow-cooked ragù of duck. The duck ragù is the defining element, typically made by braising duck legs with soffritto (onion, carrot, celery), tomato passata, red wine, and aromatic herbs such as rosemary and sage until the meat is tender and the sauce is deeply concentrated. A great version is distinguished by handmade pasta with a silky, resilient texture; a filling that is creamy but not watery; and a ragù that has simmered for hours to develop complexity without becoming greasy. The dish should be sauced generously but not drowning, allowing the tortelli to shine. While variations exist—some cooks substitute a duck and pork blend or add a touch of cream—the classic Mugello preparation emphasizes rustic, bold flavors. One venue celebrated for its rendition is Bar Pizzeria Valeri in Luco di Mugello, a spot highlighted by the culinary guide *Sentieri Golosi* for its respectful take on this regional specialty. The dish reflects the Mugello’s pastoral heritage, where duck was once a common farmyard ingredient transformed into hearty peasant fare.