Tortelloni with butter and sage

Tortelloni are stuffed fresh pasta shaped as tortellini, but larger. Tortelloni are usually stuffed with a mixture of fresh ricotta and leaf vegetables, such as spinach. Many variants exist where the vegetables are replaced with stronger ingredients such as mushrooms or walnuts. Another common filling, especially in the zones of Modena and Reggio Emilia, is a paste made mainly of pumpkin pulp and amaretto cookies. Tortelloni made with ricotta and herbs are usually served with melted butter and sage leaves.


  • 300 gr fresh ricotta
  • 40 gr grated Parmigiano Reggiano DOP grattugiato
  • 50 gr cooked herbs (or 50 gr spinach)


  • 300 gr flour
  • 3 eggs

Pour the flour on the wooden cutting board, making a hole in which to break the eggs. Add salt and beat the egg with a fork, mixing them with the flour. Knead for about 10 minutes, creating a homogenous dough. Cover it with a cloth and let it rest for about 30 minutes. In the meanwhile, mix the fresh ricotta with the herbs and Parmigiano in a bowl, adding a pinch of salt. Once the filling is prepared and the dough has been rested, roll it into thin sheets, strips no longer than 40 cm. Place half a teaspoon of the filling at the centre of each strip of dough, at a distance of about 2 cm from each other. Once this operation is complete, cover the filled pasta sheet with another sheet, which has been previously wet with a brush soaked in water in order to make it sticky. Pass the fingers around the filling to make the two sheets of dough adhere well and, using a zigzag cutter or a knife, cut it between the fillings creating squares; shape the squares to make tortelloni. Boil the water, add salt and dip the tortelloni letting them cook for about 5 minutes. Drain and season with melted butter and fresh sage leaves.


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