National Dish Italy: Tortellini (Recipe)
In this article
Discover Tortellini, the little jewels of Italian cooking that hail from the heart of Emilia-Romagna. These delicately folded parcels of fresh egg pasta cradle a savoury filling of cheese and cured ham, all brought together with a glossy butter sauce. Famous far beyond Italy’s borders, they turn an ordinary meal into a celebration. Roll up your sleeves and bring a true taste of Bologna into your own kitchen.
About Tortellini
Tortellini are a traditional Italian pasta that originated in the region of Emilia-Romagna. These small, filled parcels are typically stuffed with savoury meat, cheese or vegetables and served with a delicious sauce. The dish is well known and loved not only in Italy but all over the world. It is the perfect recipe for bringing the flavours of Italy into your own home, and like so much of Italian cuisine, it rewards a little patience with plenty of character.
Ingredients (serves 1–2)
- 200 g flour
- 2 eggs
- 50 g Parmigiano Reggiano, grated
- 100 g ricotta
- 100 g cooked ham, finely chopped
- 1 pinch of nutmeg
- Salt and pepper to taste
- 50 g butter
- Sage (optional)
Shopping for the ingredients
Before you start cooking, make sure you use fresh, high-quality ingredients. Visit your local market or supermarket for fresh eggs, ricotta and Parmigiano Reggiano. Choose a good-quality ham, as this can improve the flavour considerably. Pick up fresh herbs such as sage too, if you would like to give your dish an extra flavour boost.
Preparing the dish
Begin by preparing the dough. Mix the flour with the eggs and knead until smooth and elastic, then leave it to rest for at least 30 minutes. In the meantime you can prepare the filling: combine the grated Parmigiano Reggiano, ricotta, the chopped ham and a pinch of nutmeg, then season to taste with salt and pepper.
Step-by-step instructions
- Roll the dough out thinly on a floured surface.
- Cut the dough into small squares (roughly 4×4 cm).
- Place a small spoonful of the filling in the centre of each square.
- Fold the squares diagonally into triangles and seal the edges firmly.
- Shape the triangles into tortellini by wrapping the corners around your finger and pressing them together.
- Cook the tortellini in salted water until they rise to the surface (about 3–4 minutes).
- Melt the butter in a pan and add the sage, if using.
- Toss the cooked tortellini in the butter and serve hot.
Gluten-free / lactose-free version
For a gluten-free version you can use gluten-free flour. Take care to adjust the consistency of the dough, as gluten-free flour behaves differently from regular flour. For a lactose-free variation, swap the ricotta and Parmigiano Reggiano for lactose-free alternatives and use a plant-based butter. That way you can enjoy the dish without any compromises.
Tips for vegans and vegetarians
To make tortellini vegan, replace the eggs in the dough with a mixture of water and a teaspoon of olive oil. The filling can be made from a blend of tofu, spinach and vegan cheese. Be sure to use plant-based butter or olive oil instead of regular butter. These tweaks mean that vegans can enjoy this delicious dish too.
More tips and tricks
To shape the tortellini perfectly, make sure the edges of the dough are well sealed so the filling does not leak out — a little water can help here. For extra flavour, toss the tortellini in a sauce of your choice after cooking. Tip: try a creamy sauce or a light tomato sauce to bring the flavours together. For a richer, meaty finish, a spoonful of Ragù alla Bolognese is a regional classic that pairs beautifully.
Adapting the recipe to your taste
If there are certain ingredients you are not keen on, this recipe is very flexible. Instead of ham you could use pancetta or a vegetarian filling. For a stronger flavour, simply add more Parmigiano Reggiano. Feel free to experiment with different herbs and spices to create your own unique tortellini recipe.
Ingredient substitutions
If you do not have Parmigiano Reggiano to hand, you can replace it with Grana Padano or Pecorino. Ricotta works well swapped for quark. For a meat-free version, make the filling from roasted vegetables such as pumpkin or spinach — much like the gentle filling in Cannelloni Ricotta e Spinaci. These alternatives let you get creative and make the most of whatever you have in your store cupboard.
Drink pairing ideas
A good white wine such as a Pinot Grigio or a dry Chardonnay goes wonderfully with tortellini. If you prefer red wine, choose a light, fruity option such as a Sangiovese. A sparkling mineral water also pairs nicely with this dish. These drinks complement the flavours and round off a thoroughly enjoyable meal.
Serving and presentation ideas
Serve the tortellini on a lovely large plate and garnish with a few fresh herbs such as basil or parsley. A drizzle of olive oil and a little freshly grated Parmigiano Reggiano complete the presentation. Feel free to use colourful plates or napkins to make the dish even more appealing to the eye.
A bit of history
Tortellini originate from Emilia-Romagna, a region in northern Italy, and are closely tied to the city of Bologna. According to legend, their shape is said to mimic the navel of Venus, the goddess of love. Countless traditions and festivities revolve around this dish, reflecting the deep cultural bond Italians feel towards tortellini. The recipe has been refined over generations and remains a symbol of Italian culinary artistry — a kinship it shares with other filled pasta such as Anolini in Brodo and Cappelletti in Brodo.
More recipe ideas
Summary: Tortellini
Tortellini are an iconic dish of Italian cuisine, prized for their versatility and rich flavour. With the right preparation and the proper ingredients, you can achieve this dish in your own kitchen too. Whether classic, gluten-free, lactose-free or vegan, tortellini offer an option to suit every taste. Give this recipe a go and bring a little piece of Italy home with you.
