Tortelli Maremmani
Square filled pasta from the Tuscan Maremma, traditionally filled with spinach or nettles, local cheese, ricotta, and spices. They are cut with a wheel-type pasta cutter into generous squares.
History & Tradition
Tortelli maremmani are traditional to the Maremma grossetana, the strip of Grosseto Province near the coast, but also appear in the hills and areas surrounding Monte Amiata. Historically filled with a 'poor' filling of spinach or nettles, ricotta, and local cheese, they were served with hearty meat ragu. In recent years, as economic conditions have improved, the richer meat-filled tortello has become more common, while the traditional vegetable-filled version has slowly declined.
Dough
How to Make
- Sift flour onto a board and knead for a long time with eggs until the dough is firm and smooth. Let rest.
- Roll out the dough into a thin sheet with a rolling pin.
- Cut the sheet into strips about 5 inches (12 cm) wide.
- Place well-spaced hazelnut-sized piles of filling on half of each strip.
- Fold the other half of the strip over the filling and press closed around each mound.
- Use a wheel-type pasta cutter to cut crosswise at intervals of about 2.5 inches to make square ravioli.
- Let dry briefly, then boil a few at a time in salted water.