In Tuscany, the city of Massa Carrara is famous not only for the most beautiful marble in the world but also for an equally fantastic stuffed pasta called tordelli (not to be confused with tortelli). Sometimes the stuffing of the tordelli becomes the sauce of other fresh pasta shapes by the name “alla massese”. So here are our corzetti alla massese or, more precisely, corzetti pasta with meat, spinach and ricotta ragu. They are sublime! Who said ragú necessarily needs tomato?
Corzetti with Meat, Spinach and Ricotta Ragu
- 400gr beef mince
- 100gr pork mince
- 200gr baby spinach
- 1 carrot, finely chopped
- 1/2 celery sticks, finely chopped
- 1/2 onion, finely chopped
- 100 gr fresh ricotta
- Parmigiano reggiano
- Extra virgin olive oil
- Salt and pepper
Cover the bottom of a pan with extra virgin olive oil, add the chopped onion and cook, stirring frequently, for a few minutes. When the onion is soft and translucent, add the chopped carrot and celery and cook until all the vegetables are golden. Add the meat and brown, stirring. Season with salt and pepper and continue cooking.
Stir the spinach in the pan, lower the heat and cover with the lid for a couple minutes until it is wilted. Set aside.
In the meantime, prepare the corzetti pasta according to your favorite recipe. Boil in salted water until al dente, then drain and toss in the meat and spinach ragu pan. Add the ricotta cheese and toss to combine. Serve immediately with some freshly grated parmigiano reggiano.