Tortelli d'Erbe con Burro e Salvia

Tortelli d’Erbe con Burro e Salvia is a classic stuffed pasta from the Emilia-Romagna region of northern Italy, particularly associated with the Apennine foothills. The dish consists of semi-circular or rectangular pasta parcels filled with a mixture of fresh ricotta, Parmigiano-Reggiano, and a blend of foraged or cultivated greens—typically spinach, Swiss chard, wild herbs such as borage, and sometimes nettles. The simplicity of the sauce—melted butter infused with fresh sage leaves and a dusting of grated cheese—allows the herbal filling to remain the focal point.

A great version is distinguished by the quality of the pasta, which should be thin but resilient, and by the balance of the filling: creamy ricotta and sharp cheese must not overwhelm the earthy, slightly bitter notes of the greens. The herbs should taste vibrant, not overcooked, and the sage butter should be golden and nutty without browning the butter too far. At Agriturismo Ridiano in Tredozio, Italy, the dish is highlighted via the food trail *Sentieri Golosi*, reflecting its deep roots in Romagna’s cucina povera tradition.

Regional variations exist throughout the Po Valley. In Mantua, tortelli di zucca replaces herbs with pumpkin, while in Parma the pasta is often served with fonduta. Some versions add lemon zest or nutmeg to the filling, and others swap sage for a light tomato sauce. Across all interpretations, the hallmark remains a tender, herb-packed raviolo that celebrates the wild and cultivated greens of the season.