A jewel of northern Italian cuisine, tortelli is a rectangular-shaped pasta stuffed with a variety of cheese, meats and vegetables. Although it can be made in other shapes depending on the region, tortelli is not to be confused with tortellini, which are smaller and navel shaped. Both of these stuffed pastas are incredibly versatile and can be filled with just about anything. Below you'll find recipes for tortelli and tortellini you can try at home.
Spinach and Swiss chard make the backbone of this spectauclar tortelli recipe. They are blended with parmesan cheese, onion and breadcrumbs. Serve with a few drops of aged balsamic vinegar.
A recipe from acclaimed chef Andrea Bertarini, this tortelli recipe has a touch of molecular gastronomy. Italian culatello ham and balsamic vinegar add a nice finishing touch.
Chef Claudio Sadler shares his exquiste recipe for tortelli stuffed wtih pumpkin, amaretti cookies and Grana Padano cheese. It's a classic recipe from Italy's Emilia-Romagna region.
This comforting dish looks delicate but packs a meaty punch. The tortellini are filled with mortadella, prosciutto, ham and pork tenderloin then served in meat stock.
Ricotta is at the heart of this creamy filling which can be used for tortelli, tortellini or ravioli. This special recipe comes to FDL courtesy of the famous Simili Sisters from Bologna.