Tortelloni di ricotta in burro e salvia are Bologna's vegetarian sister to tortellini: larger egg-pasta parcels stuffed with ricotta, Parmigiano and parsley, tossed in brown butter and crispy sage leaves.

Tortelloni are the larger, ricotta-stuffed cousin of tortellini, a Friday and Lenten-day pasta in the Catholic calendar that became year-round osteria standard. The Accademia Italiana della Cucina deposited the legal Bolognese tortellone recipe in 1990: fresh cow's-milk ricotta, Parmigiano Reggiano, parsley and nutmeg, hand-folded into 10g parcels. The traditional sauce is burro fuso e salvia (melted butter with crispy sage), and the canonical garnish is more grated Parmigiano on top. Sfoglia Rina, Trattoria Anna Maria and Trattoria Meloncello all serve them, often as the second pasta course in a long Sunday lunch.

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