5 Tortelli Varieties
Ranked From the Best To the Worst

Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for tortelli is usually made with sweet pumpkin, bitter amaretto cookies, savory parmesan cheese, and fruit mustard, resulting in a unique, unusual flavor that is beloved by many. People from the region traditionally prepare the dish for special occasions, such as Christmas Eve, when tortelli di zucca are paired with a sauce consisting of butter and sage.Expand

Tortelli d'erbetta is a traditional pasta dish originating from Parma. It consists of tortelli pasta filled with a combination of ricotta, eggs, nutmeg, grated Parmigiano-Reggiano, and beet spinach (or ordinary spinach). The pasta is made from eggs, flour, and salt. Once assembled, tortelli d'erbetta are cooked in boiling water until done. Before serving, the dish is traditionally mixed with melted butter and grated Parmigiano-Reggiano. Many people in the Emilia Romagna region eat this dish each year on 23 June (the Feast of Saint Giovanni), either at home or at city festivals and restaurants.Expand

Tortelli alla lastra is a traditional dish hailing from Tuscany. These tortelli are similar to ravioli, and the dough is made with flour, water, and salt. Once prepared, it's rolled and cut into thin and large rectangles or squares. The tortelli are then stuffed, usually with a combination of pancetta, mashed potatoes, eggs, wild greens, ricotta, pumpkin, and seasonings, with every ingredient used depending on its availability. Each stuffed tortello is cooked on a slab or a tile which was originally made of clay, but nowadays it's made of cast iron. The slab was placed over the embers in the fireplace, but today cooks often use the top of the stove. They're often served with a sauce consisting of tomatoes, garlic, sage, celery, carrots, and onions, although all of the ingredients for the sauce can also be used in the filling. The dish can be eaten hot or cold, and it's recommended to follow it up with a glass of wine.Expand

Tortelli Mugellani is a traditional dish from Tuscany. The tortelli are square in shape and somewhat bigger than the classic ravioli. Initially, this was a peasant meal and the tortelli were filled with local Mugello chestnuts, but around 1800 they were filled with potatoes, a practice that continues up to this day. The filling consists of potatoes, garlic, butter, cream, Parmigiano Reggiano, parsley, nutmeg, salt, and pepper, while the dough is made from flour and eggs. Tortelli Mugellani are traditionally served with meat sauce or butter and sage sauce. Pair it with a glass of Tuscan red wine.Expand

Tortelli cremaschi is a traditional pasta dish originating from Crema. The dough for the tortelli is made from white flour, semolina flour, eggs, olive oil, and salt. Once prepared, it's rolled and filled with a combination of cocoa amaretti (amaretti Gallina), mostaccino biscuit with spices, raisins, Marsala or dry anise liquor, candied lemon, mint, and grated Grana Padano cheese. The tortelli are pinched by hand and sealed, then boiled in water. They're usually served in a butter and sage sauce.Expand