Tortelloni Bolognesi

Handmade tortelloni with ricotta and parsley is a Bolognese classic—the larger, softer sibling of tortellini. While tortellini are small, meat-filled, and served in broth, tortelloni are generous parcels filled with fresh ricotta and parsley, wrapped in delicate handmade pasta.

This dish highlights Bologna’s more delicate side. The filling combines creamy ricotta, Parmigiano Reggiano, finely chopped parsley, and a hint of nutmeg. There’s no meat, no overpowering seasoning—just fresh ingredients in perfect balance. Furthermore, each tortellone starts with a thin sheet of handmade pasta, folded by hand and gently pinched at the edges. This technique has been passed down for generations.

The sauce stays minimal to let the filling shine. Melted butter and sage offer a fragrant, comforting option. Alternatively, the burro e oro variation, meaning “butter and gold,” pairs butter with a simple, vibrant tomato sauce. For a heartier plate, tortelloni can also be served with slow-cooked ragù, a true Bolognese tradition.

Tortelloni don’t rely on complexity. Instead, they showcase Emilia-Romagna’s culinary soul—simplicity, skill, and respect for ingredients. This dish evokes Sunday lunches, nonna’s kitchen, and pasta made not just for eating, but for sharing tradition.

At Rustichella, we honour that tradition. Every tortellone is handmade, fresh, every day—just as in Bologna.