tortellini

Tortellini are a type of small, ring-shaped pasta from Italy, traditionally filled with a meat and cheese mixture and molded to resemble a tiny navel. The dish is strongly associated with the Emilia-Romagna region, especially Bologna, Modena, and the town of Castelfranco Emilia, where historical recipes and shaping techniques are documented. The name derives from ombelico, the Italian word for navel.

The dough is typically made from eggs and flour and rolled very thin. The filling commonly includes finely chopped or ground pork loin, prosciutto, mortadella, and Parmesan cheese, sometimes with egg to bind and a touch of nutmeg or other spices. Tortellini are smaller than tortelloni, which are usually filled with ricotta and greens.

Tortellini are most often served in broth, a preparation known as tortellini al brodo, which is traditional in many homes and restaurants. They are also enjoyed with other sauces, such as butter and sage, cream sauces, or tomato-based sauces, though the broth-based preparation is considered classic in many regions.

Production and serving practices vary by household and establishment. Fresh tortellini are common in home kitchens and many trattorie, while dried versions exist but are less common and typically require longer cooking. The shaping process involves wrapping a small amount of filling in a thin pasta sheet and forming it into a ring with the ends pinched to seal, producing the characteristic hollow center.