The great classic of Emilian cuisine
Our ricotta and spinach tortelloni are handmade, following the gestures of tradition.
The pasta dough, prepared with eggs and flour, is slowly worked and closed by hand around a simple and delicate filling of ricotta and spinach.
An authentic pasta, designed to enhance a few ingredients and bring to the table a full and recognizable flavor.
A real pasta, as it was done in the past.
Ricotta and spinach tortelloni are one of the most beloved first courses of the Emilian tradition, appreciated for their delicate filling and versatility in the kitchen.
Size: 500 g
Price: €11
Size: 1 kg
Price: €22
👉 They are perfect if…
- you love the first courses of the Emilian tradition
- you are looking for fresh handmade pasta
- you want a complete dish, simple but satisfying
- you want to cook well without complications
✨ What you experience / what you bring home
The softness of the filling, the thin but present pasta dough, the delicate aroma of ricotta and spinach.
These tortelloni tell the story of a balanced cuisine, made of simplicity and moderation.
A dish that everyone agrees on, without the need for excesses.
🍝 How to use ricotta and spinach tortelloni (without complications)
- perfect with butter and sage
- great with butter and truffle
- ideal with a simple tomato sauce
- also worth trying with a light ragù
👉 The advice: choose essential condiments, that accompany without covering the filling.
✨ Pair them like this (Lina's advice)
To best enhance the tortelloni, you can pair them with some of our specialties:
👉 With a few well-chosen ingredients, the dish changes completely.
📦 What happens after purchase
Storage:
the product is frozen, so it must be kept in the freezer until the time of consumption.
Ideal size for multiple servings, from everyday cooking to festive tables.
🌿 Ingredients
Pasta: 00 flour, eggs
Filling: ricotta, spinach, salt
💛 The Lina note
Tortelloni are balance.
A delicate filling, handmade pasta dough, a simple condiment.
When the ingredients are right, nothing else is needed.
