Tortelli Maremmani with ragù - Tomato comes first | Petti

Ingredients

• 400g of flour
• 3 eggs
• salt
• 500 g of very fresh sheep Ricotta
• 800 g of spinach (or beet tops)
• 1 egg
• nutmeg 1 handful of grated Tuscan Pecorino cheese
• pepper
• 300 g of lean, tender beef
• 1 fresh sausage
• 1 chicken liver
• 1 onion
• 1 stick of celery parsley
• 1?2 glass of red wine
• 300 g of Petti sieved Passata rustica “Il corposo”
• beef stock
• 4 tablespoons of extra-virgin olive oil
• salt, pepper, grated Pecorino cheese