Tortellini

Origin

Tortellini are the pride of Bologna and Modena. Legend links their navel-like shape to Venus; culinary history ties them to festive broths. Traditional fillings blend pork, prosciutto, and Parmigiano in a thin egg dough.

How to make them

1. 01

   Roll egg pasta very thin and cut small squares or circles.

2. 02

   Add a pea-sized filling, fold, and wrap around a fingertip into a ring.

3. 03

   Cook gently in simmering broth or salted water until they float.

4. 04

   Serve in broth, or drain and dress lightly with butter or cream.

Storage

Fresh tortellini keep 1–2 days refrigerated or up to 2 months frozen. Cook from frozen, adding a minute or two. Broth bowls are best assembled just before serving.

Popular dishes

• Tortellini in Brodo

  The Emilian classic: tortellini served in clear capon or beef broth.

• Tortellini alla Panna

  Cheese or meat tortellini in a simple cream sauce.

• Tortellini al Ragù

  Stuffed rings dressed with a light meat sauce.

• Cheese Tortellini with Butter and Sage

  Brown butter and sage over ricotta or cheese filling.

• Tortellini Salad

  Chilled cheese tortellini with pesto or vinaigrette and vegetables.