 | This article needs additional citations for
verification. (February 2024) |
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg, ricotta, parsley, spinach, Parmesan |
| 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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 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| This article needs additional citations for
verification. (February 2024) |
|
| |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg, ricotta, parsley, spinach, Parmesan |
| 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.
| Types |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cooking | |||||||||||
| Producers |
| ||||||||||
| Equipment manufacturers | |||||||||||
| See also | |||||||||||
|
| This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |