The origin of Mugello potato tortelli is very ancient. For the first time this stuffed pasta appears in 1400 in a poem at the Court of Lorenzo  de’Medici. The potato tortello was born as a poor dish

Mugello potato tortelli are distinguished by their square shape and much larger size than other tortelli or ravioli.. The filling is simple but very tasty.

Mugello is located in a narrow valley on the hills of Florence, a beautiful place, full of greenery and surrounded by nature. Its culinary tradition is halfway – given the geographical proximity – between the Tuscan and the Emilian (hence this type of pasta).

The recipe for Tuscan potato tortelli is very simple. Rectangles/squares of egg pasta enclose a soft filling of mashed potatoes, garlic and aromas that change from place to place. The traditional condiment is wild boar ragout. Several trattorias also offer them simply with extra virgin olive oil and cheese

Ingredient Shopping List:

Serving 2/3 persons ca. 20 big ravioli

For the pasta dough  minimum 20 ravioli   

112 gr.(4 oz.) white flour 00 type /all-purpose/plain flour plus some more to work

84 gr.(3 oz). durum wheat flour /semolina

2 eggs

2 tbsp. or 2 half egg shell of water or extra virgin olive oil  

Pinch =1/2 tsp. of fine salt

For the filling:

500 g (28 oz.) white potatoes

150 g (11 tbsp)grated Parmigiano cheese or Grana Padano

1 punch parsley

1 garlic clove

tomato paste


3 tablespoons extra virgin olive oil

For Cooking

handful=1/3 cup  Coarse salt for the boiling water of the pasta


1 large bowl for mixing the dough

1 medium bowl to mix the filling

2 table spoons

1 tsp.

1 fork

1 rolling pin-preferably wooden

1 board  where to work the dough-preferably wooden

1 pasta machine (if available)

Chopping board

Chef knife  or mezzaluna

A surface  where to let the pasta to dry or a pasta rack

1  large pot where to cook the pasta


  •  Boil the potatoes, peel them, crush them, and let them cool well.
  •  Finely chop the garlic and parsley and sauté gently for a few minutes, turn off and add a little pepper, a tablespoon of tomato concentrate and the nutmeg
  •  Add the sauté to the potatoes, together with the salt and cheese, knead until the whole puree is colored well.
  • Place the flours on the rolling-board or in a bowl, make a hollow in the middle and sprinkle it with salt.
  • Add the cracked eggs, the water or the oil and beat them lightly with a fork or by hand, working them in with the flour.
  • Continue kneading the pasta-dough with your hands until it reaches the right consistency. Knead and work it with your hands to develop the gluten in the flour.
  • Make it into a ball and leave aside for half an hour.
  • Then roll it out on the rolling board in strips using the rolling pin. Roll each strip  through the  pasta  machine  at the second to thinnest level , twice.
  • Cut into squares. Place in the center of each square a spoonful of filling, fold in on itself and cut
  • Boil a pot of salted water, bring to a boil, pour the ravioli  in the water  to cook  .
  • Pull them out of the water with a slotted spoon when they float, pour in layers in a bowl and toss with the chosen sauce.

This time we served the tortelli only with EVOO, salt ,pepper ,and peperoncino.