Today I want to share with you a great classic of my town, Piacenza: literaly, they are tortelli stuffed with ricotta and spinach, flavoured with butter and sage, but we call them “tortelli con la coda”, for their particular shape. (they seems to have the tail, infact) They’re served simply with hot butter and sage leaves, they’re just perfect!Sometimes in winter we flavor them with a tomato&mushrooms sauce. In many regions of Italy you can find ravioli, tortelli, cappelletti filled with ricotta and spinaci, mixed with other ingredients. Afterall, these are all ingredients of the rural cooking, widespread all over our Country. Anyway, this recipe remains one of the most typical you’ll eat in the surroundings of Piacenza.

Here te recipe for 4 portions:




– 400 gr wheat flour
– 2 eggs
– water just enough
– salt just enough

– 300 gr spinach
– 200 gr ricotta
– 100 gr parmigiano reggiano
– 1 egg
– salt just enough
– nutmeg just enough
– garlic (optional, if you like it)


Make a well in the center of the flour: use quite all the quantity of flour, preserving just a little bit. Add in the center the eggs, the salt, a little bit of water, and start to knead, till the mixture is ready (when the mix is ready, it’ll come off from your hands). Sprinkle the remaining flour on the working top and roll out the dough with the rolling pin, till you will obtain some thin fillo dough. Let the pasta rest for a bit. In the meanwhile, you’ll start preparing the filling for the tortelli, boiling the spinach in hot water. When they are ready, drain them carefully to let out all the water; chop them, put them in a casserole, and finally add the ricotta, the parmigiano cheese, a little bit of nutmeg, the egg, salt and pepper. Whip all the ingredients in a blender till you’ll obtain a rich spinach cream: the filling for the tortelli is done.

Now that the pasta has rested for a while, slice it making many squares of 7×7 cm. In the middle of each square, put a teaspoon of stuffing. Put each pasta square on the palm of your hand, and fold towards the center the angles, one after the other. While you fold up the corners, pinch lightly the pasta to shape a sort of twist. Remember to “weld” the pasta and “close” the tortello in correspondence to the “tail”, just pressing it. Put in order the tortelli once they’re done, and place them on a floury tray, far-between each other.

Buon Appetito!



    • Hello Michele, welcome! Making pasta on your own is not so difficult, you need only a little bit of practice! Also is important to dose the ingredients according to the humidity, the consistency of the dough, etc… Happy Monday! See ya!Cris

  1. Hi Cristina. This is such a marvellous recipe. I’m so glad you brought it to FF. Now I just have to fill up my plate before everyone else discovers this scrumptious dish! Yum!

    • Hello Hilda, welcome 🙂
      The pasta is just so thin that it melts in your mouth…you’ve to try it! I’m happy if the explanation is clear enough! Thanks for stopping by!Cris

  2. Awh, thanks for sharing a little bit of you (and your town). Looks delicious too! Thanks for bringing it to the fiesta and have a wonderful weekend. 🙂

    • Hello Kayla, welcome! Yes, they really are delicious! In my region there are many recipes with pasta, I’ll post them for the next FF. Nice to meet you!Happy week-end!Cris

  3. I love the ingredients you’ve used in this recipe. Being Italian, I can absolutely appreciate a wonderful pasta. Thanks so much for bringing it this week to Fiesta Friday! Fantastic blog, by the way! 🙂

    • Hello and welcome to my blog! (many many thanks for your kind words, they make me really happy 🙂 )
      Pasta as you know is the main ingredient for most of the italian dishes. This recipe has simple and genuine ingredients, and the pasta is thin and it melts well with ricotta…yum! You have to try it! See you soon!Cris

  4. Cristina… Welcome Welcome Welcome to Fiesta Friday!! It is so nice to meet you…and am so happy you’re here! Now, don’t get too worried about this….but after reading your post about these lovely tortelli, I think I need to move in with you, so that you can cook for me. 🙂 I only need a small corner, and a dish and fork. I will be very quiet, and keep my corner neat and tidy…

    What a beautiful dish to bring to Fiesta Friday’s table.. So delicious… so pretty. Thank you so much for sharing this with all of us! I’m so happy you did, and I know that everyone else will be too!
    Have a lovely weekend.. ❤

    • Hello dear, and welcome to my blog!Nice to meet you! I love FF also because every time I discover new great blog and lovely persons, of course!
      Aha.. you’re welcome, I will be happy to cook you a typical dish of tortelli, and i could let you know also other specialties of my town 😉

      Thank you so much to stopping by and for your kind words … hoping to hear you soon! Happy week-end! Cris

  5. Pingback: Fiesta Friday #19 | The Novice Gardener

  6. This looks so good. I’ve eaten similar pasta in restaurants. I’m not sure that I’m adventurous enough to try and make pasta by hand, though.

    • Hello Julie!ah ah, but it’s not so difficult after all to make, you just need a couple of hours … i make them since I was a child with my granny…You can make a different shape, more simple than a twist, if you wish! Have a great week-end!Best – Cris

  7. Oh my gosh, what beautiful photos. The pictures and flavors look and sound just amazing. You certainly eat well in your part of Italy! I need to move! 😉 Really beautiful and authentic, Cris; thanks for sharing with us! Best, Shanna

    • Hi dear, how are you? Are you satisfied about this pasta dish? 😉 I choosed something simple but rich of flavour .. you sure will love them! … But … In Italy we eat well quite in every place!!
      You have to come so we can make tortelli together … yay! Have a great week-end! XOXO Cris

      • I am beyond satisfied. This looks to me to be a *perfect* dish. I am craving pasta every day now! Hopefully we can cook together in the near future; that would be a blast. 🙂 Enjoy your weekend! Travel or work for you? Or relaxing? Best – Shanna

      • I’m glad that you’re totally satisfied!!Guess what! I’m at work.. I started at 9 this morning … now it’s 18.15 … no stop! Take a nap also for me!!:O

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