Tortelloni

Tortelloni

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A plate of tortelloni with tomato sauce

Tortelloni are a type of stuffed pasta in Italian cuisine. They are similar to tortellini, but larger in size and typically filled with a mixture of ricotta cheese and leaf vegetables, such as spinach. Tortelloni are a traditional dish in the Emilia-Romagna region of Italy.

Preparation

Tortelloni are made by rolling out a thin sheet of pasta dough, which is then cut into squares or circles. A small amount of filling is placed in the center of each piece, and the pasta is folded over to form a half-moon shape. The edges are sealed, and the corners are brought together to form a ring, similar to the shape of a navel.

The filling for tortelloni can vary, but it often includes ricotta cheese, spinach, nutmeg, and Parmesan cheese. Some variations may include pumpkin or mushrooms.

Cooking and Serving

Tortelloni are typically boiled in salted water until they float to the surface, indicating they are cooked. They are then drained and served with a variety of sauces. Common sauces include butter and sage, tomato sauce, or a cream sauce.

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Close-up of tortelloni showing the filling

Tortelloni can be served as a primo piatto (first course) in a traditional Italian meal. They are often accompanied by a sprinkle of Parmesan cheese and freshly ground black pepper.

Variations

While the classic tortelloni filling is made with ricotta and spinach, there are many regional variations. In some areas, tortelloni may be filled with meat, cheese, or vegetables. The choice of sauce can also vary, with some preferring a simple olive oil and garlic dressing, while others opt for a rich ragù.

Related pages

• Tortellini
• Ravioli
• Pasta
• Italian cuisine