Tortelli Casentinesi con Patate e Ragù

Tortelli Casentinesi con Patate e Ragù is a traditional pasta dish from the Casentino valley in Tuscany, particularly associated with the village of Moggiona. The dish features handmade tortelli—similar to ravioli—stuffed with a smooth filling of mashed potatoes, often enriched with Parmesan, nutmeg, and sometimes a touch of garlic or herbs. The pasta itself is typically made with flour and eggs, rolled thin to encase the soft potato mixture. What distinguishes a great version is the delicate balance of the tender, mildly sweet potato filling against a robust, slow-simmered ragù, usually made with beef or a mix of meats, tomatoes, and local red wine. The ragù should be deeply savory but not overpowering, allowing the potato’s creaminess to shine. A well-executed dish finishes with a grating of aged Pecorino or Parmigiano-Reggiano. At Trattoria Ulcedro in Moggiona, as highlighted by the ReTubeIt guide *Sentieri Golosi*, the dish is prepared according to family recipes that emphasize the rustic flavors of the Casentino region. Regional variations may include adding ricotta or spinach to the potato filling, or substituting a butter-and-sage sauce for the ragù in lighter preparations. Some cooks incorporate a pinch of cinnamon or allspice into the filling for warmth. The tortelli are often served as a primo piatto (first course) during Sunday lunches and festive occasions. While the dish remains relatively obscure outside Tuscany, its honest, comforting character has earned it a loyal following among travelers exploring the Apennine valleys.