Tortelli al Ragù di Gallo

Tortelli al Ragù di Gallo is a stuffed pasta dish from the Mugello region of Tuscany, Italy, where the filling is typically a mixture of ricotta and local greens or herbs, and the sauce is a slow-simmered ragù made from rooster (gallo). The dish reflects the region’s cucina povera tradition, using tougher, flavorful mature birds that benefit from long braising. At Trattoria la Bottega del Cornocchio in Barberino di Mugello, the dish is prepared according to local custom, as noted by the food trail Sentieri Golosi. The ragù is built from soffritto (onion, carrot, celery), white or red wine, tomato passata, and sometimes a touch of peperoncino, cooked until the gallo meat is falling apart and deeply savory. The fresh pasta sheets are rolled thin, filled with a creamy, herbaceous ricotta mixture, and sealed into tortelli—larger than tortellini, with a half-moon or rectangular shape.

A great version is distinguished by tender yet resilient pasta that holds up to the hearty sauce; the ragù should be rich but not greasy, with the gallo’s gamey character balanced by sweetness from the soffritto and acidity from the tomatoes. The filling must be delicate enough to complement, not overwhelm. Regional variations may include substitutions of guinea fowl or chicken for the rooster, or the addition of spinach or chard to the filling. In Mugello, the dish is often served as a primo, accompanied by a glass of Chianti Rufina from the nearby hills.