Introduction to Tortellini

Tortellini, meaning ‘little pies,’ is a beloved stuffed pasta originating from the Emilia-Romagna region of Italy. This small, ring-shaped pasta has become an iconic representation of Italian cuisine, celebrated for its unique flavors and versatility. Bologna and Modena are two key cities in this region, both fiercely claiming the title of tortellini’s birthplace, contributing to its rich culinary heritage.

The Distinctive Fillings of Tortellini

Typically crafted from squares of flattened dough measuring between 1 1/4 to 1 3/4 inches, tortellini is filled with a variety of ingredients. Traditional fillings often include a mix of parmesan cheese, egg, and ground meats like prosciutto, pork loin, and mortadella. Bologna’s version is renowned for its rich cheese content, while Modena’s recipe leans towards a deeper meat flavor. For a different experience, some variations feature a blend of ricotta and parmesan cheese or even shredded beef, showcasing the adaptability of this pasta.

Culinary Uses of Tortellini

This delightful pasta can be incorporated into countless dishes, whether tossed with pesto, marinara, or Alfredo sauces. Tortellini is also well-suited for soups, offering a warm and comforting meal. In traditional culinary practices, tortellini is primarily cooked in meat stock rather than water. This method not only enhances the flavor of the filling but also enriches the taste of the pasta dough itself, making every bite a savory delight.