tortello

Tortello is a large stuffed pasta dish in Italian cuisine. The term denotes a substantial parcel of egg pasta folded around a savory filling and sealed along the edges. In practice, many regional traditions use the term tortello or tortelli for similar preparations, including large tortelli and ravioli-like parcels. The dish is especially associated with northern and central Italy, with traditions prominent in Emilia-Romagna and Lombardy, though varieties appear throughout the country.

Fillings vary widely. Common options include ricotta and spinach, meat ragù with herbs, and pumpkin (zucca). Other local combinations may feature cheese, herbs, or vegetables. The dough is typically made from flour and eggs, rolled thin, cut into rounds or squares, filled, folded, and pressed to seal.

Cooking is usually in salted water until al dente, then served with a sauce such as butter and sage, tomato sauce, or a meat ragù. The choice of filling and sauce often reflects regional harvests and family traditions. Differences among tortello, tortelli, and related names largely reflect regional language and size rather than a single standardized recipe.

Tortello is commonly prepared fresh and can be made in advance or frozen. In seasonal Italian cooking, it appears as autumn dishes in several regions, offering a substantial pasta option that contrasts with smaller stuffed shapes like tortellini or ravioli.