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| served =
| served =
| main_ingredient = Flour, egg, [[ricotta]], parsley, spinach, [[Parmesan]]
| main_ingredient = Flour, egg, [[ricotta]], parsley, spinach, [[Parmesan]]
| variations = [[Tortellini]]
| variations = [[Tortellini]], ''balanzoni''
}}
}}


'''''Tortelloni''''' (''turtlòun'' in [[Emilian dialects#Dialectal varieties|Modenese dialect]], ''turtlån'' in the singular or ''turtlón'' in the plural in [[Bolognese dialect]]) is a type of [[Filled pasta|stuffed pasta]] typical of eastern Emilia and southern Lombardy, 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.<ref name=ERturismo>{{cite web|title=Ricotta and spinach tortelloni |website=www.emiliaromagnaturismo.com |url=http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|access-date=June 8, 2019|url-status=unfit |archive-url=https://web.archive.org/web/20190608081940/http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|archive-date=2019-06-08}}</ref><ref name=biba>{{cite book |title=Biba's Northern Italian Cooking
'''''Tortelloni''''''' (''turtlòun'' in [[Emilian dialects#Dialectal varieties|Modenese dialect]], ''turtlån'' in the singular or ''turtlón'' in the plural in [[Bolognese dialect]]) is a type of [[Filled pasta|stuffed pasta]] typical of eastern Emilia and southern Lombardy, 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.<ref name=ERturismo>{{cite web|title=Ricotta and spinach tortelloni |website=www.emiliaromagnaturismo.com |url=http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|access-date=June 8, 2019|url-status=unfit |archive-url=https://web.archive.org/web/20190608081940/http://www.emiliaromagnaturismo.com/en/flavours/traditional-recipes/pasta-and-rice-dishes/ricotta-and-spinach-tortelloni.html|archive-date=2019-06-08}}</ref><ref name=biba>{{cite book |title=Biba's Northern Italian Cooking
|last=Caggiano |first=Biba |year=2002 |publisher=Penguin |isbn=9781557883803|page=70 |url=https://books.google.com/books?id=NxYiFRZqNpUC&pg=PA70|access-date=December 1, 2012}}</ref>
|last=Caggiano |first=Biba |year=2002 |publisher=Penguin |isbn=9781557883803|page=70 |url=https://books.google.com/books?id=NxYiFRZqNpUC&pg=PA70|access-date=December 1, 2012}}</ref>


Revision as of 06:17, 2 June 2024

Tortelloni
TypePasta
Place of originItaly
Region or state
Main ingredientsFlour, egg, ricotta, parsley, spinach, Parmesan
VariationsTortellini, balanzoni

Tortelloni'' (turtlòun in Modenese dialect, turtlån in the singular or turtlón in the plural in Bolognese dialect) is a type of stuffed pasta typical of eastern Emilia and southern Lombardy, 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

Media related to Tortelloni at Wikimedia Commons

References

  1. ^ a b "Ricotta and spinach tortelloni". www.emiliaromagnaturismo.com. Archived from the original on 2019-06-08. Retrieved June 8, 2019.
  2. ^ a b Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.


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