One of the newer pasta creations from Bologna, balanzoni. They are large green tortelli (due to the spinach used in the dough) with a filling of ricotta and mortadella, the quintessential Bolognese sausage.

Never heard of them? Welcome to the party as we make this pasta with unknown origins! Some claim they were born after the Second World War as a salvaged recipe, others that we owe them to the creativity of a Bolognese sfoglina (pasta maker) who in the 1980s and 1990s came up with a new recipe by mixing leftover ingredients like the green sheet of lasagne and the filling of tortellini.

Also known as "crazy tortelli", you'll add one more stuffed pasta to your cooking repertoire. These beauties are accompanied by a simple butter and sage sauce.

And once completed, you'll sit down to a delicious meal made by YOU with a lovely glass of wine.

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