Small meat-filled tortellini from Valeggio sul Mincio, about 25 km southwest of Verona, served in broth or with butter and sage; the knot is its symbol.

Wikipedia says tortellini were created in Valeggio sul Mincio, about 25 km southwest of Verona, whose hamlet Borghetto has the fortified Visconti bridge built in 1393. The Festa del Nodo d'Amore, a long-table tortellini dinner on that bridge, started in 1993 and is held on the third Tuesday of June. In Verona, Ostregheteria Sottoriva 23 lists small meat-filled Tortellini alla Moda di Valeggio with butter and sage at €16, and Trattoria Arco dei Gavi lists them in broth or with butter and sage.

Where to eat Tortellini di Valeggio in Verona

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Make it at home

Serves 42 hr 30 minAdvanced

Ingredients

  • For the pasta: 400g 00 flour, 4 large eggs, 1 teaspoon olive oil, 1/2 teaspoon salt
  • For the filling: 200g beef chuck, 200g pork shoulder, 80g raw prosciutto, 80g mortadella, 100g grated Parmigiano, 1 egg, pinch of nutmeg, salt and pepper
  • To serve: 80g butter, 4 fresh sage leaves, 40g grated Parmigiano

Method

  1. Brown the beef and pork chuck in a heavy pan; transfer to a food processor with the prosciutto, mortadella, Parmigiano, egg and nutmeg. Pulse to a smooth filling. Chill 30 minutes.
  2. Make the pasta: mound the flour, make a well, add eggs, oil and salt; mix with a fork until shaggy, then knead 10 minutes until smooth. Rest 30 minutes wrapped.
  3. Roll the pasta out very thin (almost translucent) on a floured surface.
  4. Cut into 4cm squares. Place a small mound of filling on each square.
  5. Fold each square diagonally into a triangle, sealing the edges by pressing firmly with your fingers.
  6. Bring the two long corners of the triangle together around your fingertip and pinch to seal, forming the characteristic knot shape.
  7. Bring a large pot of well-salted water to a gentle boil. Cook the tortellini in batches for 3 to 4 minutes until they float and the pasta is al dente.
  8. Drain and toss in a warm pan with butter and sage; serve with grated Parmigiano.

Editor tip. The lovers'-knot fold is the technical point; practice with a few before committing all the filling.

Common allergens: Gluten, Eggs, Dairy.