Tortelli maremmani, compared to normal ravioli or tortelli filled with ricotta and spinaci, also include chard in equal amounts with the spinaci. Sometimes nettle substitutes the chard.
Tradition requires that tortelli maremmani be made exclusively by hand.
This speciality from the Maremma area is served with plenty of meat sauce made from beef, sausages, chicken livers, wine and tomato. However, tortelli maremmani are also tasty with good-quality tomato or porcini mushroom sauce, or even with olive oil, pecorino cheese and a pinch of pepper.
Only the most typical trattorias of the fascinating Maremma area can boast of serving these characteristic tortelli.