Tortelloni: Difference between revisions
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Some variants replace the vegetables with other flavorful ingredients, such as [[Boletus edulis|porcini]] or [[walnut]]s. 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=September 2023}} |
Some variants replace the vegetables with other flavorful ingredients, such as [[Boletus edulis|porcini]] or [[walnut]]s. 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=September 2023}} |
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When traditionally made with ricotta and herbs, after boiling they are often stir-fried with melted [[butter]] and [[Salvia officinalis|sage]] leaves, and covered with grated |
When traditionally made with ricotta and herbs, after boiling they are often stir-fried with melted [[butter]] and [[Salvia officinalis|sage]] leaves, and covered with grated Parmesan.<ref name=ERturismo/> |
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As one of the few northern Italian pasta dishes with no meat content, they are a traditional dish for [[Christmas Eve]].<ref name=biba/> |
As one of the few northern Italian pasta dishes with no meat content, they are a traditional dish for [[Christmas Eve]].<ref name=biba/> |
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Revision as of 14:04, 2 February 2024
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg, ricotta, parsley or spinach, Parmesan, egg |
| Variations | Tortellini |
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, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.[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, 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.
{{cite web}}: CS1 maint: unfit URL (link) - ^ a b Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.
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