Tortelli

Tortelli di zucca al burro e salvia (pumpkin-filled tortelli with butter and sage)

Tortelli (Italian: [torˈtɛlli]) is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti). It can be served with melted butter, Bolognese sauce, broth or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream.

Ricotta tortelli or tortelloni, served with butter and herbs, is a popular dish in Romagna. Other typical dishes include tortelli with pumpkin (common in Mantua, Reggio Emilia, Piacenza and Cremona) and tortelli di parma (from Parma), with ricotta and herbs, spinach, potatoes or pumpkin.

Many popular forms of tortelli can be found in Tuscany. Tortello del Melo is typical in Pistoia. Potato torricelli is popular in Arezzo, Florence and Prato. Maremma is known for an unusually large form of tortelli with ricotta and spinach.

Tordelli, a semi-circular form of tortelli with a filling of meat and herbs (such as thyme), is from the Apuan Alps region (tordelli in the local dialect), particularly Lucca, Versilia and Garfagnana. It was originally a special meal for Shrove Tuesday, but is now prepared year-round.

See also

• List of pasta
• Tortellini
• Tortelloni

External links

• Sourdough Tortelli Piacentini