Tortellini
Also known as: tortellino
Small filled rings of fresh egg pasta from Bologna; the deposited recipe of the classic tortellino has a filling of pork loin, raw prosciutto, mortadella and Parmigiano Reggiano.
Tortellini are small filled rings of fresh egg pasta. The classic tortellino of Bologna is served in broth.
The Dotta Confraternita del Tortellino, in collaboration with the Accademia Italiana della Cucina, deposited the filling recipe by notarial deed on 7 December 1974 and also fixed the parameters of the broth. On 15 April 2008 the Confraternita deposited the recipe of the classic Tortellino di Bologna by notarial deed at the Bologna Chamber of Commerce.
According to the Confraternita's page, the dough for about 1,000 tortellini is fresh yellow pasta made from 1 kg of flour and 10 eggs. The filling is 300 g pork loin browned in butter, 300 g raw prosciutto, 300 g Bologna mortadella, 450 g Parmigiano Reggiano, 3 hen's eggs and nutmeg. The loin rests for two days under a rub of salt, pepper, rosemary and garlic and is then cooked slowly with a little butter; the meats are finely minced and mixed with the cheese, eggs and nutmeg, and the filling rests for 24 hours. A finished tortellino weighs 5 g, and the very thin dough sheet is cut into squares of about 3 cm per side.
The broth is made from 1 kg of beef, half a free-range hen, celery, carrot, onion and salt. The page calls broth essential for a good tortellino.
Facts
What it includes
- Barilla Emiliane Tortellini con Prosciutto Crudo
- Campofilò Tortellini di Carne
- De Carlonis Tortellini di Carne
- Divella Tortellini al Prosciutto Crudo
- Divella Tortellini al Prosciutto Crudo Trafilati al Bronzo
- Divella Tortellini alla Carne
- Divella Tortellini alla Carne Trafilati al Bronzo
- Gallo Gran Tortellini de queso
- Gallo Tortellini de carne
- Gallo Tortellini de queso
- Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino
- Giovanni Rana Sfogliavelo Tortellini Carne
- Giovanni Rana Sfogliavelo Tortellini Prosciutto Crudo
- Giovanni Rana Sfogliavelo Tortellini Vitello
- Lustucru Sélection Tortellini Jambon Comté
- Lustucru Sélection Tortellini Jambon Cru
- Lustucru Sélection Tortellini à Poêler Crunchy Fondant 4 Fromages
- Lustucru Sélection Tortellini à Poêler Crunchy Fondant Emmental Jambon
- Lustucru Sélection Tortellini à Poêler Crunchy Fondant Poulet Rôti Crème
- Lustucru Sélection Tortellini à Poêler Crunchy Fondant Ricotta Epinards
- Melissa Olikis Alesis Tortellini me Gemisi Tyrion
- Melissa Tortellini Trikolore me Gemisi Tyrion
- Melissa Tortellini me Feta
- Melissa Tortellini me Fytiki Gemisi Garden Gourmet
- Melissa Tortellini me Gemisi 5 Tyrion
- Misko Olikis Alesis Tortellini me Tyria
- Misko Tortellini me Kima
- Misko Tortellini me Tyria
- Misko Tortellini me Tyria kai Tomata
- Misko Trikolore Tortellini me Tyria
- PastaDC Tortellini di Carne
- Spinosi Tortellini
- Spinosi Tortellini Piccoli
How it connects to Pasta
Tortellini → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- Filled pasta, Egg pasta, Fresh pasta
- Similar and different
- Ravioli, Cappelletti, Tortelloni, Lustucru Sélection Pâtes farcies, Giovanni Rana Sfogliavelo, Divella Pasta fresca, Spinosi Freschi ripieni, Gallo Rellena, Gallo Pasta Fresca, De Carlonis Pasta fresca
- In other topics
- 🧀 Parmesan
Frequently asked questions
What goes into the filling of classic Bologna tortellini?
According to the Confraternita del Tortellino: pork loin, raw prosciutto, Bologna mortadella, Parmigiano Reggiano, hen's eggs and nutmeg.
Who deposited the tortellino recipe, and when?
The Dotta Confraternita del Tortellino deposited the filling recipe on 7 December 1974 with the Accademia Italiana della Cucina, and the classic Tortellino di Bologna on 15 April 2008 at the Bologna Chamber of Commerce.
What are tortellini served in?
In broth, which the Confraternita calls essential for a good tortellino; its broth uses beef, hen, celery, carrot and onion.
Comparisons
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Cappelletti — Hat-shaped filled pasta from Emilia-Romagna, traditionally cooked in capon broth; three versions are on the list of traditional food products.
- 🧀 Parmesan — Parmigiano Reggiano, a hard cheese from Emilia-Romagna and part of Lombardy, aged from 12 months.
- Lustucru Sélection Pâtes farcies — Fresh filled pasta from Lustucru Sélection made with durum wheat semolina and free-range eggs: ravioli, ravioles, girasoli, tortellini and pan-fried tortellini.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
Tortelloni · Tortelli · Ravioli · Cappelletti · Agnolotti · Casoncelli