Tortelloni
This articleneeds additional citations forverification.(February 2024) |
![]() | You can helpexpand this article with text translated fromthe corresponding articlein Italian.(June 2024)Click [show] for important translation instructions.
|
![]() | |
Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | |
Main ingredients | Flour, egg,ricotta,parsley, spinach,Parmesan |
Variations | Tortellini,balanzoni |
Tortelloniis a type ofstuffed pastacommon in northern Italy, with a shape similar totortellini,but larger and with a cheese-based filling. It is traditionally stuffed withricotta,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 asporcinior walnuts. A common filling, especially in the provinces ofFerrara,ModenaandReggio 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 toTortelloniat Wikimedia Commons
References
[edit]- ^ab"Ricotta and spinach tortelloni".emiliaromagnaturismo.Archived from the original on 2019-06-08.RetrievedJune 8,2019.
{{cite web}}
:CS1 maint: unfit URL (link) - ^abCaggiano, Biba (2002).Biba's Northern Italian Cooking.Penguin. p. 70.ISBN9781557883803.RetrievedDecember 1,2012.