Tortelli

Tortelli bieta e ricotta, con funghi Prugnoli e pecorino ("Ricotta and chard-filled tortelli, with St. George's mushrooms and pecorino cheese"), Sasso Pisano

Tortelli di zucca al burro e salvia ("pumpkin-filled tortelli with butter and sage")

Tortelli [torˈtɛlli] is the name used, mainly in Lombardy, Emilia-Romagna and Tuscany to indicate a type of squared shape filled pasta, similar to ravioli and served with melted butter bolognese sauce and other forms of sauce. The same word is also used to describe small fried pastries filled with jam or cream.

The most typical dishes of Romagna are ricotta tortelli with herbs served with butter and sage, are also typical green tortelli, pumpkin (Mantua, Reggio Emilia, Piacenza and Cremona), the tortelli di Parma with ricotta and herbs ( ravioli with greens ), spinach, potatoes or pumpkin and Tortel dols the filling of sweet and sour of Parma.

In Tuscany tortello of Melo typical of Pistoia, the potato tortelli (widespread in the territories of Arezzo, Florence and Prato), the Maremma with spinach tortelli that stands out for the filling of ricotta cheese and spinach and the larger size than the other types . Also famous potato tortelli Mugellana, and finally the sweet Pitigliano of Jewish influence.

The tortelli from the Apuan area (or "tordelli" in the local dialect), typical of Lucca, Versilia and Garfagnana however, have a semi-circular form and contain a filling of meat and herbs (first of all, thyme, or "peporino"). Originally a dish to be cooked only on Shrove Tuesday, they have now become popular in the kitchen and are prepared year-round.

Pasta

List of pasta List of pasta dishes

Types	Acini di pepe Agnolotti Alphabet pasta Anelli Anellini Bigoli Bucatini Campanelle Cannelloni Capellini Casoncelli Casunziei Cavatappi Cavatelli Cencioni Conchiglie Corzetti Croxetti Ditalini Fagottini Farfalle Fettuccine Fiori Foglie d'ulivo Fregula Fusi Fusilli Garganelli Gemelli Lanterne Lasagne Lasagnette Linguettine Linguine Macaroni Mafalde Mafaldine Mezzelune Occhi di Lupo Orecchiette Orzo Pappardelle Passatelli Pastina Penne Pici Pillus Pizzoccheri Radiatori Ravioli Rigatoni Rotelle Rotini Sacchettoni Sagnarelli Scialatelli Spaghetti Stringozzi Strozzapreti Tagliatelle Taglierini Tortellini Tortelli Tortelloni Trenette Tripoline Troccoli Trofie Vermicelli

Cooking methods	Al dente Al forno

Italian producers	Barilla Group Buitoni De Cecco Divella La Molisana Rana Voiello

American producers	National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company Demaco New World Pasta American Italian Pasta Company V. La Rosa and Sons Macaroni Company

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