{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"lappetitovienmangiando","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/lappetitovienmangiando\/","title":"Raw Filling for Bolognese Tortellini - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DvCKHoo9rk\"><a href=\"https:\/\/www.gzrecipes.com\/en\/lappetitovienmangiando\/raw-filling-for-bolognese-tortellini\/\">Raw Filling for Bolognese Tortellini<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/lappetitovienmangiando\/raw-filling-for-bolognese-tortellini\/embed\/#?secret=DvCKHoo9rk\" width=\"600\" height=\"338\" title=\"&#8220;Raw Filling for Bolognese Tortellini&#8221; &#8212; Delicious Recipes\" data-secret=\"DvCKHoo9rk\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/10\/mort2-scaled-1.jpg","thumbnail_width":2560,"thumbnail_height":1874,"description":"Raw filling for Bolognese tortellini, a recipe taught to me when I lived in Riccione, by the Bolognese mother of my middle school classmate. I imagine many of you will find it really strange not to cook the ingredients first, but for me it's very natural, especially because I've never had the need to dry the tortellini once they're ready. This way, I think they are even better, and once closed, they can be easily frozen. I thought it was a little-used practice, but over the years, I've met Bolognese people who made them using the same technique. In turn, during the cooking classes I taught, this is what I taught my students, and the feedback was enthusiastic. Of course, everyone has their habits, but trying something different doesn't take away anything from anyone. Let me know."}