{"id":29,"date":"2026-06-16T16:27:47","date_gmt":"2026-06-16T14:27:47","guid":{"rendered":"https:\/\/www.robertaguercini.it\/product\/pasta-ripiena-balanzoni-tortelloni\/"},"modified":"2026-09-30T17:57:38","modified_gmt":"2026-09-30T15:57:38","slug":"filled-pasta-balanzoni-tortelloni","status":"publish","type":"product","link":"https:\/\/www.robertaguercini.it\/en\/esperienze\/pasta-ripiena-balanzoni-tortelloni\/","title":{"rendered":"Filled Pasta: Balanzoni and Tortelloni"},"content":{"rendered":"<p>Filled pasta takes skill, patience and a little poetry. The sheet must be thin but not too thin, the filling generous but not excessive, the sealing precise. It\u2019s an art you learn with your hands, not your eyes.<\/p>\n<p>In this class we make balanzoni \u2014 the big green ravioli typical of Bologna \u2014 and tortelloni with ricotta, spinach and nutmeg. 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A class for anyone who wants to learn the real 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