Tortelli are made from flat circular or square cuts of pasta. Their shape allows them to be stuffed and the top fold holds the sauce. Once filled. they're great with broths and light oil-based sauces or butters.

Shape description

Ravioli like square twisted into a circular shape

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Meaning of the name

Little pies

Alternative names

Cappellacci, Turtello (Emilia-Romagna), Tordelli (Tuscany), Casonsei (Bergame And Brescia)

Instructions for making


Best Flour
Plain Wheat Flour
Flour, salt, egg

Roll the dough out thinly on a lightly floured surface or using a pasta machine. Using a round, or square, biscuit cutter, stamp out rounds of pasta. Pipe or spoon your chosen filling into the middle of each round. Brush the edges with beaten egg and carefully fold the round into a crescent shape, excluding all air. Bend the two corners round to meet each other and press well to seal. Repeat with the remaining dough. Leave to dry on a floured tea towel for about 30 minutes before cooking.

How best to serve

Great with light butter or a smooth oil-based sauce.

Recommended dish or sauce

Spinach and ricotta or tomato and garlic (Tuscany). Pumpkin or Ricotta and butter sauce (Emilia-Romagna).