What is the specialty of Maremma tortelli?

The specialty of tortelli maremmaniis a large fresh egg pasta, often square, filled with ricotta and spinach. Depending on the recipe, the spinach can be replaced or supplemented with chard or wild herbs; pecorino and a hint of nutmeg are sometimes added. The dough is generally thicker than that of small ravioli: the dish is hearty, with a soft and creamy filling.

In Maremma, they are most often served with a meat ragù, sometimes made with wild boar; butter and sage are another option, simpler, which lets the filling shine through more. If you avoid meat, ask how the ragù is prepared: even if the tortelli are vegetarian inside, the sauce usually is not. Recipes and sizes vary from one restaurant to another, so don't expect an exactly identical shape or filling everywhere. It is a fairly filling main course, rather than a small appetizer to share.