Pasta shapes · Italian cuisine
Tortelloni
Big siblings of tortellini – larger filled pasta in Bologna, the name for square ravioli in Romagna.
At a glance
- Origin
- Emilia-Romagna (Bologna and Romagna).
- Dough
- Flour and eggs.
- Production
- By hand from a thin sheet, filled, sealed and wrapped.
- Pairs with
- Depends on the filling and local tradition.
- Cooking time
- Fresh a few minutes, depending on size; packaged 1–6 min, depending on the maker.
Tortelloni are filled pasta of egg dough. In Bologna the name refers to the large version of tortellini, so they are much bigger than the tiny rings for broth. In Romagna the same word means square filled parcels that other regions call ravioli, tortelli or pansotti.
They are made like other filled pasta: a thin sheet of flour and eggs is cut, filling goes in the centre and the edges are firmly sealed; in the Bolognese form the corners are then wrapped as for tortellini. The Oxford Companion to Food notes in general that tortelli are the larger form of tortellini.
The Treccani dictionary gives the savoury filling of the related tortelli as ricotta, spinach and cheese, or pumpkin; ricotta with spinach is also a common filling of tortelloni sold as fresh pasta. How they are served depends on the filling and local tradition.
Techniques and tips
Related entries
Sources
- Giuliano Hazan: Thirty Minute Pasta, The Many Shapes of Pasta
- Alan Davidson: The Oxford Companion to Food, heslo Pasta shapes
- Oretta Zanini De Vita: Encyclopedia of Pasta (2009), heslo Ravioli, Raviolini
- Divella: Tortelloni with Ricotta & Spinach, údaj doby vaření
- Giovanni Rana: Tortelloni con ricotta e spinaci Sfogliavelo, údaj doby vaření
- Treccani, Vocabolario on line: heslo tortello