The potato tortelli was delicious! The homemade tortelli skin is thin and the potato filling inside is so fine it’s like a purée. The ragu is also minced and ground so smooth that it’s more like a mash. I have to say, while it’s scrumptious, I prefer when meat sauce is not so delicate. In this case, the texture of the potato inside the tortelli and the ragu outside is too similar. I’m not asking for course ground meat, but something slightly less silky would give it more contrast. I think what I’ve just said must be blasphemous to the Falai cooking philosophy, as they tend to stress refinement and delicacy. This is not a complaint though, just a thought. The dish is good and I’d go back for more.