Ravioli or tortellini: what is the difference
Ravioli and tortellini are filled pasta made from thin egg dough. Ravioli are a broad family of flat "pillows" with many fillings, while tortellini have a canonical recipe deposited in Bologna.
| Ravioli | Tortellini | |
|---|---|---|
| Shape | Flat squares or rounds made from two sheets of dough | A 3–4 cm square of dough folded into a triangle with sealed edges |
| Filling | Varies: cheese, vegetables, meat; in French Raviole du Dauphiné (PGI): Comté or Emmental, fromage frais, parsley, no meat | Bologna recipe: pork loin, prosciutto crudo, Mortadella di Bologna, Parmigiano Reggiano, eggs, nutmeg |
| Dough | Raviole du Dauphiné example: soft wheat flour, eggs, water, oil; about 0.7 mm thick | 400 g type 00 flour, 4 whole eggs, a pinch of salt; rolled out with a rolling pin |
| Size | Varies; Raviole du Dauphiné weigh 1–1.5 g each, sold in sheets of 48 | The filling recipe makes about 1,000 tortellini |
| How served | Depends on the filling | Best in a broth of beef, hens and capons with vegetables |
| Official standard | None in general; some kinds are EU PGIs | Recipe deposited at the Bologna Chamber of Commerce in 1974 |
Which to choose
For a light dish with butter or sauce, and for vegetarian fillings, take ravioli: the choice of fillings is widest. Tortellini made to the Bologna recipe are always meat-filled and classically served in broth.
Sources
Themes
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