Tortelli d'erbetta is a traditional pasta dish originating from Parma. It consists of tortelli pasta filled with a combination of ricotta, eggs, nutmeg, grated Parmigiano-Reggiano, and beet spinach (or ordinary spinach). The pasta is made from eggs, flour, and salt.

Once assembled, tortelli d'erbetta are cooked in boiling water until done. Before serving, the dish is traditionally mixed with melted butter and grated Parmigiano-Reggiano. Many people in the Emilia Romagna region eat this dish each year on 23 June (the Feast of Saint Giovanni), either at home or at city festivals and restaurants.