Tortelloni
Also known as: tortellone
Large tortelli of egg pasta with a lean filling — ricotta and spinach or meat; a traditional product of Emilia-Romagna (PAT, Modena).
Tortelloni (singular tortellone) are a stuffed pasta made from egg dough. The Treccani dictionary defines them as tortelli larger than usual, with a lean filling. In Emilia-Romagna, tortelloni are included in the regional list of traditional food products (PAT) under the name “Tortellacci, tortelloni, turtlacc” from the province of Modena.
According to the description in this list, tortelloni are large tortelli filled with ricotta and spinach or with meat, served in broth or without it. The egg dough is rolled out and cut into squares of about 8 × 8 cm. The Modena recipe combines spinach or chard, shallot, ricotta, Parmesan and nutmeg; they are made throughout Emilia — from Parma, Reggio and Modena to Bologna — and each town has its own recipe.
Ordinary savoury tortelli, according to Treccani, are mostly square, with a side of 2–3 cm. The same regional list also includes related products: tortelli with herbs from Parma, tortelli with ricotta from Reggio and Piacenza, and pumpkin tortelli. And cappellacci di zucca from Ferrara have been a separate EU protected geographical indication since 2016.
The magazine of the Accademia Italiana della Cucina writes that the stuffed pasta of Emilia-Romagna, when served without broth, is dressed mostly with melted butter and grated Parmesan. In shops, tortelloni are mostly fresh: Divella and Giovanni Rana sell them with ricotta and spinach, and in Rana Sfogliavelo the filling makes up 60% of the weight.
Why it matters to you. Cooking times differ several-fold between producers: Divella states 6 minutes, Rana Sfogliavelo 1 minute, so go by the package. Check the filling ingredients on the label as well. There is no EU-protected name “tortelloni”, so any large tortelli can be called that.
Facts
| Raw material | Egg dough; filling — ricotta and spinach or meat 3 |
|---|---|
| Region | Emilia — from Parma to Bologna; in the PAT list — Modena 34 |
| Legal basis | List of traditional products of Emilia-Romagna, No. 294 “Tortellacci, tortelloni, turtlacc” 4 |
| Duration | Fresh, shop-bought: 6 min (Divella), 1 min (Rana Sfogliavelo) 12 |
What it includes
- Barilla Emiliane Tortelloni con Prosciutto Crudo
- Barilla Emiliane Tortelloni con Ricotta e Spinaci
- De Carlonis Tortelloni a Mano Ricotta e Spinaci
- Divella Tortelloni Ricotta e Spinaci
- Divella Tortelloni Ricotta e Spinaci Trafilati al Bronzo
- Gallo Gran Tortelloni de carne
- Giovanni Rana Sfogliagrezza Tortelloni Ricotta e Spinaci
- Giovanni Rana Sfogliavelo Tortelloni Brasato
- Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci
- Giovanni Rana Sfogliavelo Tortelloni Salmone Affumicato
- Giovanni Rana Sfogliavelo Tortelloni Speck e Formaggio Tirolese
How it connects to Pasta
Tortelloni → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- Filled pasta, Egg pasta, Fresh pasta
- Similar and different
- Tortellini, Tortelli, Ravioli, Barilla Emiliane, Divella Pasta fresca, Gallo Rellena, Cappellacci di zucca ferraresi
- In other topics
- 🧀 Ricotta, 🧀 Parmesan, 🧈 Butter
Frequently asked questions
How do tortelloni differ from ordinary tortelli?
In size and filling: according to Treccani, tortelloni are larger tortelli with a lean filling, while ordinary savoury tortelli have a side of 2–3 cm. For tortelloni the dough is cut into squares of about 8 × 8 cm (PAT of Emilia-Romagna).
Is it true that tortelloni are just large tortellini?
No. Treccani calls tortelloni large tortelli, not tortellini; in the list of traditional products of Emilia-Romagna they are separate entries — “Tortellacci, tortelloni” from Modena and “Tortellini di Bologna”.
What are tortelloni filled with?
According to the PAT description, with ricotta and spinach or with meat. The Modena recipe: spinach or chard, shallot, ricotta, Parmesan and nutmeg.
How are tortelloni served?
In broth or without it. According to the magazine of the Accademia Italiana della Cucina, the stuffed pasta of Emilia-Romagna served without broth is dressed mostly with melted butter and grated Parmesan.
How long should shop-bought tortelloni be cooked?
It depends on the producer: Divella states 6 minutes, Rana Sfogliavelo 1 minute. Go by the package.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Tortellini — Small filled rings of fresh egg pasta from Bologna; the deposited recipe of the classic tortellino has a filling of pork loin, raw prosciutto, mortadella and Parmigiano Reggiano.
- Divella Pasta fresca — Divella's fresh pasta range: regional semolina shapes, egg and wholegrain pasta, tortellini, ravioli and gnocchi.
- Cappellacci di zucca ferraresi — Fresh egg pasta filled with butternut squash, grated cheese and nutmeg, with an EU protected geographical indication, made in the province of Ferrara.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
Agnolotti · Tortelli · Casunziei · Schlutzkrapfen · Casoncelli · Mezzelune
Sources
- Divella — Tortelloni with Ricotta & Spinach (product page)
- Giovanni Rana — Tortelloni con Ricotta e Spinaci Sfogliavelo (product page)
- Regione Emilia-Romagna — PAT product sheet «Tortellacci, tortelloni, turtlacc»
- Regione Emilia-Romagna — Elenco regionale dei prodotti agroalimentari tradizionali (26ª revisione, determina 23282/2025), n. 294
- Treccani — Vocabolario: tortello (tortellone, tortelloni)
- Accademia Italiana della Cucina — Civiltà della tavola n. 120 (2001): G. Franceschi, «Le paste ripiene»
- Emilia-Romagna Turismo — Emilia-Romagna on a plate: first courses
- Commission Implementing Regulation (EU) 2016/164 — registration of «Cappellacci di zucca ferraresi» (PGI)