In the Emilia-Romagna region of Italy, St. John's Eve is celebrated with a tortellata, a feast built specifically around eating tortellini filled with Swiss chard, ricotta, and Parmigiano-Reggiano. This traditional pasta dish is made by mixing flours, eggs, and flour gradually until a thick batter forms, and by rolling and sealing the tortellini.
This traditional pasta, filled with Swiss chard and ricotta, is a centerpiece of Parma's annual St. John's Eve feast. The tortellini, a culinary tradition and one of the region's most recognizable specialties, are made from a mixture of ingredients including greens, ricotta, and Parmigiano-Reggiano.
The filling is made by melting butter, sautéing Swiss chard, combining with ricotta, Parmigiano-Reggiano, and a pinch of nutmeg and salt. A pasta machine or hand-rolling is used to flatten the dough. The tortellini are then sealed by pressing down tightly around the filling. The tortellini are brought to a boil and served with a sage butter sauce
Italian Tortellini Pasta Machine Rolling Sealing Frying Sage Butter Sauce
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