Tortelli () is a type of
stuffed pasta
Filled pasta or stuffed pasta is pasta, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include ravioli and tortellini.
Preparation
The pasta wrapp ...
traditionally made in the
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...
,
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...
, and
Tuscany
Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence.
Tuscany is known for its landscapes, history, artistic legacy, and its in ...
regions of
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...
. It can be found in several shapes, including square (similar to
ravioli
Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though ...
), semi-circular (similar to
agnolini
(Mantuan dialect: or ) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth.
's recipe was first published in (1662) by , a cook at the court of the Gonzaga family.
is the m ...
) or twisted into a rounded, hat-like form (similar to
cappelletti). It can be served with
melted butter
Drawn butter is melted butter,Damon Fowler, ''Classical Southern Cooking'', annotated edition, 2008, p. 113 often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter, while others insist that it should not be c ...
,
Bolognese sauce
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna.
is a slowly cooked meat-based sauce, and its preparat ...
, broth or other sauces.
See also
*
List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ...
*
Tortellini
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and ...
* ''
Tortelloni
''Tortelloni'' is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley ...
''
References
External links
Sourdough Tortelli Piacentini
Cuisine of Emilia-Romagna
Types of pasta
{{Italy-cuisine-stub