tortellini

Imagine small rings of pasta folded around a tasty filling. Tortellini are a traditional pasta from the Emilia-Romagna region of Italy. They are usually filled with meat, cheese, or sometimes vegetables. People often eat them in broth, with cream sauce, or with butter and sage. In Italian meals, they are often served as a first course, or "primo."

Tortellini are a type of stuffed pasta from the Emilia-Romagna region of Italy, especially Bologna and Modena. They are known for their small ring shape, made by folding thin pasta around a filling and pressing the ends together. A famous story says their shape was inspired by the navel of Venus, the Roman goddess of love.

The filling can vary by region and recipe. Traditional versions often include pork loin, prosciutto, mortadella, Parmesan cheese, egg, and nutmeg. Other versions may use cheese, spinach, pumpkin, or other vegetables.

Tortellini can be served in several ways. Tortellini in brodo, or tortellini in broth, is one of the most classic dishes, especially in colder months. They are also served with cream sauces or simply with butter and sage. In a traditional Italian meal, they may appear as the "primo," the course served before the main dish.

Today, you can find both fresh and dried tortellini, but making them by hand still takes patience and skill. When you see them on a menu, think of more than just pasta. They also carry a long Italian cooking tradition.