Distinguished by their wide border or “marciapiedi” (footpath),tortelli maremmani are large ravioli synonymous with the Maremma region in southern Tuscany. Filled with local sheep’s milk ricotta and greens and served with a meat ragu or,as we have here,with melted (not burnt) butter and sage,these tortelli are satisfying to make and eat. I’ve used silverbeet for the filling but,in Italy,we often fill them with wild greens,such as nettles and borage foraged from the fields. A perfect dish for a slow Sunday.