Tordelli ravioli have a meat filling and are served with a meat ragu. They are a speciality of the Lucca region in Tuscany. Traditionally, they were served at Easter; but now people eat them year round. Carla and Agnese show us how they're made.
Filling: 200g pork mince, 200g beef mince, 100g mortadella, one onion, one carrot, celery stick, 1 tablespoon chopped parsley, 1/2 teaspoon thyme, 50g cooked, chopped chard, one egg, 25g grated parmigiano, 20g bread soaked in beef stock (or water)
Ragu: one carrot celery stick, onion, 200g each of beef and pork mince, 400ml tomato passata, one cup of white wine, salt.
For the pasta: 400g 00 flour, 3 eggs, approx 50ml water (depending on the egg size), 1 tablespoon olive oil

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