Tortellini vs Ravioli: Exploring Italian Pasta Delights

Hello, pasta enthusiasts! If you’ve ever wandered the pasta aisle wondering about the difference between tortellini and ravioli then this is the post for you. Recently I posted about agnolotti and ravioli with recipes shared for both. So if you’d like recipes for those and want to read all about them, head over to that blog post after this one. As a home cook, I’ve savored different types of pasta from northern Italy, each with a rich history and unique charm. Whether you’re preparing a main course for special occasions or a delicious meal for Christmas Eve, let’s dive into their origins, shapes, and how to make them. A recipe is shared below – we’re making Tortellini Bolognesi! So grab your pasta dough ingredients, and let’s get cooking.

This post is all about tortellini vs ravioli.

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Table of Contents

What Are Tortellini and Ravioli?

Both tortellini and ravioli are iconic Italian pastas made from pasta dough and rooted in the Emilia-Romagna region and other regions of Emilia-Romagna. These fresh pastas are beloved for their variety of fillings, but their forms and stories set them apart.

Tortellini: It’s most associated with Bologna and Modena in the Emilia-Romagna region. Tortellini are small hat-shaped pasta and date back to the Middle Ages – as early as the 12th century! There are differences in the pasta just within the region – mainly how they’re made and their fillings. In Bologna the pasta is formed by wrapping it around the pinky, while in Modena, they’re wrapped around the index finger. Traditionally, they’re stuffed with a meat filling like pork loin or a mix of local ingredients, served in rich sauces like tomato sauce or even a broth. For example, tortellini in brodo (tortellini in broth) is a classic dish. There is a yearly festival in honor of tortellini.
Ravioli: With origins of ravioli tracing to the same northern Italy region as well as other areas, ravioli are square or rectangular pasta sheets filled with cheese, meat, and/or vegetables. Traditionally during the 16th century, ravioli were filled with pumpkin on Christmas Eve since meat was forbidden to be eaten. Now this type of pasta is eaten all throughout Italy. These fresh pastas are a staple of Italian culinary tradition, often paired with a type of sauce like tomato sauce or sour cream for a hearty meal.

The Main Difference: Shape and Filling

While both start with a rich egg and flour dough, the difference between tortellini and ravioli is their shape and their filling.

Shape: Tortellini boast a distinctive ring or navel-like form, created by folding and crimping the pasta around the filling. Ravioli are flat squares or rectangles, sealed with pasta sheets layered over the filling.
Filling: Tortellini often feature a meat filling. Ravioli offer a broader variety of fillings, from fresh cheese like ricotta cheese to seasonal options like pumpkin, making them versatile for different tastes.
Serving Style: Tortellini shine in a broth or rich sauces, absorbing liquid to enhance their flavor. Ravioli are often served with a classic recipe of tomato sauce, butter, or other types of toppings.

How to Make Tortellini and Ravioli: A Step-by-Step

Ready to roll out your own fresh pastas? Here’s how to bring these Italian delights to your table. It’s suggested that you make the filling first. The below recipe for the tortellini serves 8 to 10 people but feel free to reduce it. You can also make this amount and freeze some for later! Here’s what you’ll need to make your pasta:

Equipment You’ll Need

Pasta machine or an attachment to appliance (ie. KitchenAid)
kitchen towels (to lay pasta on) or pasta drying rack
fork
bench scraper
teaspoon

Ingredients You’ll Need for the Dough

2 cups of all-purpose flour, plus extra for dusting or for more as needed
3 large eggs

Ingredients for the Tortellini Filling

6 tablespoons of unsalted butter
6 oz of diced pork loin
6 oz of prosciutto
6 oz mortadella
1 large egg and 1 egg yoke, beaten
1 3/4 cups plus 2 tablespoons of grated Parmigiano-Reggiano
1- 1.5 nutmeg, grated
6 pasta sheets
12 cups of beef broth
little bit of water

Pasta Dough Basics

On a clean surface, pour all of the flour onto the surface in a pile.
Form a volcano in the middle of the pile by forming a well.
Next, crack and put the two eggs in the flour volcano.
With the fork, whisk the eggs in the center of the flour volcano. Once they’ve been whisked well and still using the fork, start to pull in the flour a little bit at a time. Work from the center of the volcano, slowly incorporating the flour
When the mixture has become thick into a paste-like consistency, you can start incorporating the remainder of the flour by hand and begin kneading.
- As a note, you may not have to incorporate all of the flour, depending on the size of the eggs. Put aside any flour that doesn’t get incorporated once you’ve reached the correct texture with your dough.
After you’ve finished kneading the dough, it should be smooth, springy yet slightly firm. It shouldn’t be sticky at all. If it’s sticky, add a dusting of flour and continue kneading. Do this process until it has the correct texture.
Cover it with either plastic wrap or a cloth and let the dough rest for 30 minutes. While the dough rests, work on the filling.

How to Make Sheets of Pasta

If you’ve never used a pasta machine, I’ll explain exactly how to use it. Using the correct settings and working your way through each setting to get the desired thickness is really important. If you start on the wrong setting, you can actually break your pasta machine! Ok, so let’s get started.

After you’ve let the dough rest, follow the below steps:

Lay out the kitchen towels on a clean surface. This is where you’ll lay the pasta after you’ve flattened it out.
Using your bench scraper, cut the dough ball into 6 pieces. The dough needs to be rolled out a bit at a time.
Set the pasta machine on the widest setting (see the instructions manual for your specific pasta machine).
Next, flatten out one of the dough balls. Not too much though – enough to pass it through the machine. Pass the dough through the machine.
Fold the dough in half lengthwise and pass it through the machine again. Do this 3 times and then change the machine to the next setting. For example, if your machine starts at “1”, change it to setting “2”. After the first pass on setting “1”, you won’t have to fold the dough in half anymore.
Repeat the process of passing the pasta through the machine until you get to setting “4” or “5”.
Lay the pasta sheet out on the kitchen towels or place it on your pasta rack.
Pass the remaining dough balls through the machine as you just did with the first one.

Tortellini Filling and Assembly – Tortellini Bolognesi

Before making your pasta, make the filling. After the filling is made, you’ll just need to make the pasta and quickly start filling it. You don’t really want your pasta sheets sitting around because they’ll start to dry out.

Heat the butter and a little bit of water in a pan and sauté the pork loin for about 5 minutes.
Once the pork loin is cooked, finely chop the prosciutto and mortadella together with the pork loin.
Next, thoroughly mix and combine the meat mixture with the eggs, cheese, and half of the nutmeg.
After the mixture is combined well, flour your working area and put down a pasta sheet.
Cut out circles in your pasta sheet that are 1 1/2 inches in diameter.
After cutting the pasta it’s now time to add the filling. Using a teaspoon, scoop some of the mixture and place it in the center of each cut out.
Fold the circle of pasta/cut out in half and press down the edges. This will seal the filling inside the pasta.
Next, fold each tortellino around your index finger until both ends connect. Press them so both ends are secured together.
Repeat this process until all of the sheets are cut and filled.
In a pot, bring the broth to a boil and thoroughly cook the tortellini.

Buon appetito!

Pro Tip: Check out “TikTok – make” for fun pasta-making videos or explore specialty stores for authentic Italian pasta tools!

If you’d like a ravioli recipe, check out this post!

Serving Suggestions for Special Occasions

Both pastas elevate any table:

Tortellini: Serve in a rich broth on Christmas Eve or with a tomato sauce for a hearty main course. The calorie content is moderate, making it a good source of carbohydrates for a festive feast.
Ravioli: Pair with a classic recipe of tomato sauce or a creamy sour cream sauce for a delicious meal. Add grated Parmesan cheese and a light salad to round out the plate.

Use a slotted spoon to gently lift the pasta from the water, ensuring it holds its shape.

Why Tortellini and Ravioli Matter

Crafting tortellini and ravioli connects you to the Italian culinary tradition, a skill perfect for any looking to learn how to make homemade pasta. Whether you’re using local ingredients for tortellini meat filling or experimenting with a variety of fillings for ravioli, these fresh pastas turn simple pantry staples into a big deal. Making them by hand is a meditative process that brings warmth to your kitchen.

So, gather your pasta dough, choose your filling, and decide—tortellini or ravioli?

Share your favorite pasta dishes or sauce in the comments!

This post was all about tortellini vs ravioli.

Tortellini vs Ravioli: Exploring Italian Pasta Delights

What Are Tortellini and Ravioli?

The Main Difference: Shape and Filling