Tortelloni
 | |
| Type | Pasta, dumplings |
|---|---|
| Place of origin | Italy |
| Region or state | Emilia Romagna, Lombardy |
| Variations | Tortellini |
Tortelloni are stuffed pasta, common in Northern Italy, with a similar shape as tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leaf vegetables, such as parsley and/or spinach.[1][2]
Many variants exist where the vegetables are replaced with stronger ingredients such as porcini or walnuts. Another common filling for tortelloni, especially in the provinces of Ferrara, Modena and Reggio Emilia, is a paste made mainly of pumpkin pulp and amaretti biscuits.
Tortelloni made with ricotta and herbs are usually stir-fried with melted butter and sage leaves (or sometimes with ragù). As one of the few Northern Italian pasta dishes with no meat content, they are a traditional dish for Christmas eve.[2]
See also[]
- List of pasta
Food portal
References[]
- ^ "Ricotta and spinach tortelloni". www.emiliaromagnaturismo.com. Retrieved June 8, 2019.
- ^ a b Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.
External links[]
Media related to Tortelloni at Wikimedia Commons
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- Emilia (region of Italy)
- Types of pasta
- Dumplings
- Food stubs