Tortelloni are a stuffed pasta common in Northern Italy, with a shape similar to tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leafy herbs or vegetables such as parsley and/or spinach.[1][2]

TypePasta, dumplings
Place of originItaly
Region or stateEmilia Romagna, Lombardy

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.

When traditionally made with ricotta and herbs, they are often stir-fried with melted butter and sage leaves; however, they may also be served with ragù.

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. "Ricotta and spinach tortelloni". Retrieved June 8, 2019.
  2. Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 70. ISBN 9781557883803. Retrieved December 1, 2012.
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