Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture.
Filled with leeks and Emmental cheese, these tortelloni are served with a delicate thyme butter and vegetarian cheese, giving perfect balance and texture to this wonderful springtime treat.
Ingredients (in bold and underlined)
Pasta (56%): Durum Wheat Flour, Water
Filling (44%): Leeks (66%), Unsalted Butter (Milk), Emmental Cheese (Milk, Salt, Microbial Rennet) (17%), Ricotta Cheese (Milk), Salt, Black Pepper
Thyme Butter: Butter (Milk), Thyme, Salt, Black Pepper
Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour
Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
Recipe IngredientsView recipe card here