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{{Short description|Type of pasta}}
{{Refimprove|date=February 2024}}
{{Expand Italian|topic=cult|Tortelloni|date=June 2024}}
{{Italics title}}
{{Infobox food
| name = ''Tortelloni''
| image = Tortelloni.jpg
| image_size = 220px
| caption =
| alternate_name =
| country = [[Italy]]
| region = {{plainlist|
*[[Emilia-Romagna]]
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| creator =
| course =
| type = [[Pasta]]
| served =
| main_ingredient = Flour, egg, [[ricotta]], parsley, spinach, [[Parmesan]]
| variations = [[Tortellini]], ''[[balanzoni]]''
| calories =
| other =
}}
 
'''''Tortelloni''''' areis a type of [[Filled pasta|stuffed pasta]] common in northern Italy, with a shape similar to [[tortellini]], but larger and with a cheese-based filling. TheyIt areis traditionally stuffed with [[ricotta]], [[Parmesan]], leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.<ref name=ERturismo>{{cite web|title=Ricotta and spinach tortelloni |website=www.emiliaromagnaturismo.com |url=http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|access-date=June 8, 2019|url-status=unfit |archive-url=https://web.archive.org/web/20190608081940/http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|archive-date=2019-06-08}}</ref><ref name=biba>{{cite book |title=Biba's Northern Italian Cooking
|last=Caggiano |first=Biba |year=2002 |publisher=Penguin |isbn=9781557883803|page=70 |url=https://books.google.com/books?id=NxYiFRZqNpUC&pg=PA70|access-date=December 1, 2012}}</ref>
 
Some variants replace the vegetables with other flavorful ingredients, such as [[Boletus edulis|porcini]] or walnuts. A common filling, especially in the provinces of [[Province of Ferrara|Ferrara]], [[Province of Modena|Modena]] and [[Province of Reggio Emilia|Reggio Emilia]], is a paste made mainly of pumpkin pulp and amaretti biscuits.{{Citation needed|date=February 2024}}
 
When traditionally made with ricotta and herbs, after boiling theyit areis often stir-fried with melted butter and sage leaves, and covered with grated Parmesan.<ref name=ERturismo/>
 
As one of the few northern Italian pasta dishes with no meat content, theyit areis a traditional dish for Christmas Eve.<ref name=biba/>
 
==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
* [[List of pasta]]
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{{Pasta}}
{{Dumplings}}
 
[[Category:Emilia (region of Italy)]]
[[Category:Types of pasta]]
[[Category:Dumplings]]
 
 
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