Tortelloni: Difference between revisions
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[[Category:Types of pasta]] |
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[[Category:Italian dumplings]] |
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Latest revision as of 08:53, 5 August 2024
 | This article needs additional citations for verification. (February 2024) |
 | You can help expand this article with text translated from the corresponding article in Italian. (June 2024) Click [show] for important translation instructions.
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg, ricotta, parsley, spinach, Parmesan |
| Variations | Tortellini, balanzoni |
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is 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 it is 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, it is a traditional dish for Christmas Eve.[2]
See also
[edit]
Media related to Tortelloni at Wikimedia Commons
References
[edit]- ^ 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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