Ingredients Wheat flour and eggs. For the filling, field greens, ricotta, and nutmeg. One variant uses potatoes and ricotta.
How Made The flour is kneaded energetically for a long time with eggs until the dough is firm and smooth. The dough is left to rest, then rolled out into a thin sheet and cut into 2-inch (5-cm) squares. Each square is filled and folded into a triangle, and the edges are carefully sealed. The tortelli are boiled, a few at a time, in plenty of salted water.
Also Known As Cappelletti romagnoli.
