Typical dish of Bologna
Tortelloni with Butter and Sage
Tortelloni with butter and sage arrive at the table like small chests of golden fresh pasta, larger and more generous than the famous tortellini. Inside they hold a soft filling of ricotta and spinach, delicate and creamy. The seasoning is essential: melted butter scented with sage that coats the pasta with a velvety sheen. The result is a harmonious, fragrant, and comforting first course, often served at family lunches in the Bolognese tradition.
Season: Tutto l'anno€10–16
Why it matters
In Bologna, filled pasta is a true culinary grammar, and tortelloni represent its generous, home-style version. They are the dish of home kitchens, of sfogline and trattorias that celebrate the craftsmanship of pasta rolled out with a rolling pin. With their simple filling and essential seasoning, they embody the Emilian idea that the quality of the ingredients is the true star.
Origin story
Tortelloni were born in the rural tradition of Emilia-Romagna as a larger, more rustic variation of tortellini. Unlike the festive meat filling of tortellini, tortelloni were often stuffed with ricotta and garden vegetables such as spinach, ingredients that were more accessible in country kitchens. The butter and sage dressing, widespread throughout the Po Valley, gradually became the most classic way to highlight their delicate flavor.
Typical ingredients
sfoglia all’uovoricottaspinaciburrosalvia
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