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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.
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to ...
A Maremma dish of tortelli dumplings with a squared shape and stuffed with spinach. The dough of the puff pastry is made with flour and eggs and they are stuffed with ricotta cheese, boiled spinach, nutmeg and grated pecorino cheese. Once boiled they are served with a ragù sauce based on meat of Maremma's beef or wild boar Tortelli verdi ...
Ricotta tortelli or tortelloni, served with butter and herbs, is a popular dish in Romagna. Other typical dishes include tortelli with pumpkin (common in Mantua, Reggio Emilia, Piacenza and Cremona) and tortelli di parma (from Parma), with ricotta and herbs, spinach, potatoes or pumpkin. Many popular forms of tortelli can be found in Tuscany.
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Rigatoni with Sundried Tomatoes and Burrata by Laura Vitale. ... Parmesan cheese, panko breadcrumbs and frozen spinach offer plenty of flavor. Serve with a Parmesan cream sauce.