For the ragu:
10.5 ounces lean meat
1 celery stick
1/2 glass red wine
1/2 glass olive oil
Mince an onion, a carrot and a celery stick and place in a casserole with a little olive oil, heat slowly for half an hour, add the diced meat until it gains flavor, add half a glass of red wine and a spoonful of tomato puree, salt and pepper at your discretion. Cook slowly with the lid on for at least half an hour.
For the filling:
14 ounces of potatoes
1 smidge of butter
3 Tbsp. of grated parmesan, salt and nutmeg
For the pasta:
9 ounces plain wheat flour
5.3 ounces wheat feed flour
2 Tbsp. olive oil
Boil the potatoes in salted water, peel and mince them. Put them in a bowl, let them cool off a little and add the eggs, butter, parmesan and nutmeg.
Meanwhile prepare the pasta mixing the two flour types on the pastry board; make a crater and place the eggs in them. Mix well until the knead is homogenous, smooth and elastic. Let it rest covered with a lightly wetted cloth for about half an hour. Now add to the minced potatoes the butter, parmesan, salt and a generous portion of grated nutmeg. Amalgamate the ingredients well.
Stretch the pasta foil making strips that you will then cut in squares on which to place the potato mixture – making little balls with your hands can be helpful. Close the squares joining the points symmetrically and turning them into triangles. Seal the edges with a fork.
Cook the tortelli in boiling salted water, strain and dress with ragu sauce.