Tortelloni: Difference between revisions
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{{Short description|Type of pasta}} |
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{{Infobox prepared food |
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| name |
| name = Tortelloni not to be confused with Turtel Onli |
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| image = Tortelloni.jpg |
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| image_size = 220px |
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| country = [[Italy]] |
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| region = {{Plainlist| |
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*[[Emilia-Romagna]] |
*[[Emilia-Romagna]] |
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*[[Lombardy]] |
*[[Lombardy]] |
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Revision as of 02:32, 28 January 2024
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Variations | Tortellini |
Tortelloni are a stuffed pasta common in Northern Italy, with a shape similar to tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leafy herbs or vegetables such as parsley and/or spinach.[1][2]
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, they are often stir-fried with melted butter and sage leaves; however, they may also be served with ragù.[citation needed]
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
- ^ "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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