Description
Ceccarelli Bolognese Ricotta Tortelloni
Order our delicious Bolognese ricotta tortelloni online, strictly handmade in our workshop in Bologna.
How are they made?
A small company on the outskirts of Bologna produces these fantastic tortelloni, or ricotta tortelli, also known as di magro, closed by hand one by one.
The egg pasta is rolled out with a rolling pin by our pasta makers following the traditional recipe and top-quality ingredients:
- 00 flour
- Free-range hen eggs
- Parsley
- Breadcrumbs
- Cow’s milk ricotta
- Parmigiano Reggiano
- Nutmeg.
How to dress ricotta tortelli?
We recommend dressing the tortelloni with simple flavours — here are our Blog’s suggestions:
Ricotta tortelloni with butter and sage
Ricotta tortelloni with cream and speck
WEIGHT approx. 500g
The suggested quantity is for 3 people.
SHIPPING THROUGHOUT ITALY BY REFRIGERATED TRANSPORT 24/48H
Our Bolognese tortellini are packaged and shipped by couriers specialised in fresh product transport to guarantee maximum quality and freshness.
Delivery will take place within 24/48 hours of receiving the order (72H for the Islands and remote areas)
Once received, the product should be consumed within 3-4 days or frozen for a maximum of 6 months.
Storage conditions Storage:
0 / +4°C
Transport method Refrigerated transport:
0 / +4°C
On the outskirts of Bologna, a traditional pasta workshop produces these TORTELLONI BOLOGNESI known as ‘di magro’, filled with ricotta.
Artusi, in “The Art of Eating Well” (1896), wrote: “When you hear people speak of Bolognese cuisine, take a bow, for it deserves one.” Emilia is indeed home to a rich, hearty and flavourful cuisine, full of stuffed and generously dressed pastas, of which it is the undisputed homeland: the flavours of its tradition are the pride of a widespread heritage, one to be respected, safeguarded and passed on. The simplicity of tortelloni sums up Bolognese gastronomy — honest, comforting dishes.
The Accademia Italiana della Cucina ruled in 2006 that Bolognese ricotta tortelloni must have this filling: ricotta, eggs, parsley, parmesan, salt, pepper and nutmeg. These flavours are enhanced even further when this first course is dressed simply and delicately, with butter and sage or butter and tomato.
