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Place of originItaly
Region or state
Main ingredientsFlour, egg, ricotta, parsley or spinach, Parmesan, egg

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


  1. ^ a b "Ricotta and spinach tortelloni". Archived from the original on 2019-06-08. Retrieved June 8, 2019.((cite web)): CS1 maint: unfit URL (link)
  2. ^ a b Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.