Tortelloni are a stuffed pasta common in Northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. They are traditionally stuffed with ricotta cheese, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.[1][2]
Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | |
Main ingredients | flour, egg, ricotta, parsley or spinach, Parmesan, egg |
Variations | Tortellini |
Some variants replace the vegetables with other flavorful ingredients, such as porcini or walnuts. A common filling, especially in the provinces of Ferrara, Modena and Reggio Emilia, is a paste made mainly of pumpkin pulp and amaretti biscuits.[citation needed]
When traditionally made with ricotta and herbs, after boiling they are often stir-fried with melted butter and sage leaves, and covered with grated Parmesan.[1]
As one of the few Northern Italian pasta dishes with no meat content, they are a traditional dish for Christmas Eve.[2]
See also
References
- ^ a b "Ricotta and spinach tortelloni". www.emiliaromagnaturismo.com. Archived from the original on 2019-06-08. Retrieved June 8, 2019.
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: CS1 maint: unfit URL (link) - ^ a b Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.