Tortelloni

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Tortelloni

Type	Pasta
Place of origin	Italy
Region or state	Emilia-Romagna Lombardy
Main ingredients	Flour, egg, ricotta, parsley, spinach, Parmesan
Variations	Tortellini, balanzoni
Media: Tortelloni

Tortelloni is a type of stuffed pasta common in northern Italy, 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]