Tortelloni

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]

Tortelloni
TypePasta, dumplings
Place of originItaly
Region or stateEmilia Romagna, Lombardy
VariationsTortellini

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.

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.

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

  1. "Ricotta and spinach tortelloni". www.emiliaromagnaturismo.com. Retrieved June 8, 2019.
  2. Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.