In Tuscany, ravioli and tortelli are identified by their classic square shape, unlike tortellini and cappellacci, which are ring-shaped in various sizes. The type of filling also distinguishes these pastas. Ravioli are often filled with ricotta and spinach, while tortelli have a tasty potato filling. Tortellini and cappellacci, on the other hand, are filled with meat. There are also delicious variations with fillings of vegetables, meat, and cheese.
In Italy, there are actually many different types of stuffed pasta, including baked dishes like stuffed shells and manicotti, as well as newer inventions like stuffed rigatoni. But when asked to imagine any type of Italian stuffed pasta, three pastas likely come to mind: ravioli, tortelli, and tortellini.
The main components of an Italian meal are sauce, cheese, and carbohydrates (pasta or bread). Somewhere along the line, the brilliant minds of Italian cuisine decided to combine two of these components. Whoever came up with that ingeniously delicious idea deserves all the praise, perhaps even a church built in their honor. Ravioli, tortelli, and tortellini are the most popular stuffed pastas because those soft, tender, pillow-shaped bites represent all the comfort in the world, covered in sauce on a plate or floating in a loving bowl of broth.
What’s in a Name?
“Ravioli” (plural of “raviolo”) translates to “little turnip,” while “tortello” (diminutive of “tortellini”) translates to “stuffed cake.”
Visually, the difference between ravioli and tortellini is quite evident. Ravioli are generally square, with a flat bottom and rounded top, edges cut at a sharp angle, sometimes crimped with a fork. Tortellini are ring or navel-shaped, sometimes resembling a tiny croissant or even a wonton. However, the main differences between the two lie in their origin, their filling, and the preparation technique. For instance, Tortelli, famous in Tuscany’s Mugello and Casentino areas, have the shape of ravioli but are filled with potatoes.
What are Ravioli?
Ravioli consist of a filling sealed between two thin layers of egg pasta. They are typically square, but other shapes such as circular or semicircular (mezzelune) are also used. The filling varies by region, but around here, we are accustomed to ravioli filled with ricotta and spinach. Variations abound, with meat-filled ravioli, as well as others containing pumpkin or a runny egg yolk filling that delicately fills the space between the pasta layers.
Ravioli dates back to the 14th century, with one of the earliest traditional recipes featuring a filling of mixed herbs, fresh cheese, and beaten eggs, all simmered in a broth. An interesting theory about the origins of ravioli suggests that the dish was first invented by Genoese sailors who wrapped leftovers in a pocket of pasta to add variety to their typical maritime diet.
What are Tortelli?
In the regions of Emilia-Romagna, Lombardy, and Tuscany, the term “tortello” identifies a delicious parcel of stuffed pasta. Unlike ravioli, which are square-shaped, the tortello is distinguished by its rectangular shape, with sizes varying between 2 and 3 centimeters. Its goodness is not limited to its shape but also lies in the filling, which can be made of ricotta and spinach, pumpkin, meat, or other tasty ingredients. Once cooked, the tortello is traditionally dressed with a simple yet flavorful sauce, such as melted butter and sage, or with a meat ragù or tomato sauce.
Each region boasts its typical tortello recipes, passed down from generation to generation. In Emilia-Romagna, there are pumpkin tortelli, filled with a sweet and savory pumpkin mixture, while in Lombardy, the cremaschi tortelli shine, with a meat and vegetable filling. Tuscany, on the other hand, offers the Maremma tortelli, characterized by a ricotta and spinach filling and larger dimensions compared to other types. Regardless of the recipe, the tortello represents an excellence of Italian gastronomy, a perfect blend of tradition and flavor that delights the palate of every gourmet.
What are Tortellini?
Originating from the Italian region of Emilia, tortellini are traditionally filled with ricotta. But history has shown the willingness of Italian cooks to go well beyond cheese, with various meats such as ham, mortadella, and pork loin finding their home inside the ring-shaped pasta.
The origins of tortellini are a bit more mysterious, with various folk tales claiming many fantastic origins for the pasta. One legend says that an innkeeper cook was struck by divine inspiration to create the pasta after catching a glimpse of Venus, the goddess of love’s navel. While not entirely fabricated, it’s more likely that tortellini were created during the Middle Ages to prevent the flavorful filling from spilling into the boiling pasta water.
Our Favorite Ravioli Dish
Although the world has fallen in love with various ravioli variants, from pumpkin ravioli in butter and sage sauce to fried ravioli with a side of marinara, we believe the simplest preparation is still the best. Cooked until just tender, we lovingly pour our Paesana Marinara sauce over the soft ricotta-filled pasta. It’s the purest expression of the raviolo.
Our Favorite Tortellini Dish
For us, tortellini are all about comfort. Our favorite tortellini dish is also one of the greatest preparations in the history of Italian food, period. Tortellini in brodo is exactly what it sounds like: tortellini cooked in (preferably) homemade chicken broth with salt and pepper.
What are the Braciere Malatesta Tortelli?
Starting from the Mugello recipe, we wanted to develop a dish that identifies us. After various trials, we created one of our best dishes!
The pasta, strictly hand-kneaded, is made with Italian flours (00 and T1) and water, without using eggs as in the classic recipe. The dough, after resting for at least two hours, is rolled out finely and filled with a delicious creamy potato filling with a tiny amount of parsley, garlic, and tomato sauté, making it fragrant and very appetizing. The tortello is then hand-sealed with the help of a round pastry cutter. The result is an incredibly creamy tortello that melts in your mouth, simply seasoned with butter and sage to enhance the flavor of its ingredients or with the classic slow-cooked Tuscan ragù.
Would you like to try them?
