The origins of the tortelloni come from the region of Emilia-Romagna in the Northern region of Italy, so it’s only proper that we connect a wonderful and authentic dish from the region to celebrate the warming embrace of spring time. ¬†As discovered in the previous Pasta Pedigree post, the origin of the tortelloni¬†cements itself in folklore of the region blessing the pasta with an identity that validates where it comes from. ¬†This recipe follows the traditional method of the people of Modena and Bologna which will be reflected in the ingredients added to the dish. Only item that is found outside of the region will be the San Marzano tomatoes which is added for a richer, sweeter taste.


1 lb of Flora 4 Cheese Tortelloni

3 carrots chopped

2 stalks of celery chopped

1 red onion finely chopped

1 teaspoon of thyme

6 tablespoons of unsalted butter

freshly ground pepper

1/2 cup of Flora White Wine Vinegar

1 28 Ounce Flora San Marzano Tomatoes

1 cup of fresh basil torn



Bring a pot of water to boil and lightly salt the water (no olive oil).  Add the Flora Cheese Tortellonis to the water and cook as instructed on the package.  Add 4 tablespoons of unsalted butter to a large pot or Dutch oven. Toss in the celery and carrots and begin to brown them for about 4 minutes.  Add the Flora White Wine Vinegar and continue to brown for an additional 3 minutes. When the liquid is reduced by half, add in the Flora San Marzano Tomatoes and continue to cook for an additional 10 minutes.  Do not forget to stir or your tomatoes will be unevenly cooked.  Add the remaining 2 tablespoons of unsalted butter, the tortellonis and the basil and stir for 1 minute. Toss to coat the entire dish and serve.




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