Lamb ragu, vegetable espuma, grana padano, green peas, evo grabgojek
An Italian Classic Reimagined in BaliAt Te’Amo Gastro & Bistro, the beauty of pasta lies in patience, precision, and respect for origin. Among the many culinary treasures that define our kitchen, the Tortellini al Ragù d’Agnello stands apart — a dish that bridges Northern Italian craftsmanship with Te’Amo’s signature coastal refinement.
Each tortellini is shaped by hand, tender dough encasing a delicate filling of slow-braised lamb ragù. When plated, it becomes a conversation between comfort and sophistication — rustic tradition elevated by modern technique.
The Story Behind the Dish Tortellini al Ragù d’Agnello is inspired by the centuries-old Emilia-Romagna tradition where pasta is more than food — it is ritual. At Te’Amo, our chefs reinterpret this heritage through the lens of Bali’s bounty and rhythm.
The lamb ragù is simmered for hours in red wine, rosemary, and root vegetables until the meat softens into velvet. The sauce is then folded gently into fresh pasta, forming plump tortellini that hold warmth and flavor in equal measure. It’s the kind of dish that invites silence — where each bite tells a story of time, patience, and purpose.
Crafting the Perfect Tortellini The dough is made from Italian-milled flour and free-range eggs, kneaded until smooth and supple. Rolled thin by hand, each sheet is cut and folded into small crescents, sealing the ragù inside like a secret. Unlike factory-made pasta, Te’Amo’s version carries a softness that yields instantly to the fork. Once cooked al dente, the tortellini are finished in a lamb reduction and Parmigiano Reggiano butter glaze, allowing the sauce to cling to every curve. The result: richness that feels light, decadence that feels earned.
The Lamb Ragù: Deep, Aromatic, and Honest Our ragù d’agnello begins with Bali-sourced lamb, trimmed and browned slowly to develop flavor. Shallots, garlic, carrots, and celery form the soffritto — the aromatic foundation — followed by tomato paste, thyme, and a generous pour of Chianti. For six hours, the ragù simmers gently, transforming into a sauce of profound depth and silk-like texture. The meat becomes tender yet structured, carrying the fragrance of wine, rosemary, and flame.
Every element in the final dish — from the sweetness of the vegetables to the earthiness of the lamb — is balanced with the restraint of fine Italian kitchens.
Plating & Presentation At Te’Amo, plating is performance in quiet tones. The tortellini rest in a shallow pool of glossy ragù, their golden edges catching the light. A drizzle of lamb jus reduction and a snowfall of aged Parmigiano Reggiano complete the composition. The dish arrives aromatic yet understated — inviting you to lean in, to savor the steam that rises like the breath of a winter kitchen.
✨ Discover more of Te’Amo’s artisanal creations on our Pasta Menu or explore curated pairings on our Dinner Menu.
Flavor Notes & Texture Expect layers of flavor that unfold gradually:
First: the gentle salt and butter of fresh pasta.
Then: the warmth of the lamb ragù — savory, herbed, and faintly sweet from caramelized vegetables.
Finally: the depth of Parmigiano and wine reduction, leaving a long, elegant finish.
Every forkful is balanced — no one note overpowers another. It’s comforting, soulful, yet unmistakably refined.
Wine Pairing Recommendations
Chianti Classico DOCG: Echoes the lamb’s rustic character and deep tomato base.
Pinot Noir: Light tannins complement the sweetness of slow-cooked meat.
Cabernet Sauvignon Blend: For diners who prefer a bolder, more structured match.
Non-Alcoholic Option: Sparkling water with rosemary and lemon to cleanse the palate between bites.
🍷 For more curated pairings, visit our Bar Menu — each label selected to complement Te’Amo’s cuisine.
A Reflection of Te’Amo’s Culinary Philosophy The Tortellini al Ragù d’Agnello encapsulates Te’Amo’s mission: to craft dishes that honor tradition while embracing innovation.
Here, technique serves emotion. Precision meets storytelling. Every ingredient is treated with the same care as the handmade pasta itself — from the first knead to the final garnish. This is modern Italian dining with a Balinese heartbeat — an homage to both culture and craft.
Why Guests Love It Guests often describe this dish as “comfort in its most elegant form.” It’s the kind of pasta that lingers — not just for its flavor but for the memory it creates. Many call it a hidden gem of Te’Amo’s dinner offerings — a must-try for those who crave authenticity delivered with grace.