Tortelloni Filled With Ricotta and Parsley

Tortelloni di Ricotta e Prezzemolo

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Although one would think that tortelloni were simply larger tortellini in the Romagna part of Emilia-Romagna they are flat, square-shaped filled pasta. In Bologna, however, they are large cappelletti . This recipe is for the latter. The best sauce for them is the pink tomato sauce used in the recipe for Tortelloni di Carciofi.


  • 1 ½ cups fresh, whole milk ricotta
  • ½ cup flat leaf Italian parsley, finely chopped


  1. Put the ricotta, parsley, egg yolk, ¾ cup of the grated Parmigiano-Reggiano and nutmeg in a mixing bowl. Season with salt and pepper and mix thoroughly until all the ingredients are well amalgamated.
  2. Roll out one quarter of the dough to the thinnest setting if using th