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, made in several different shapes which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti. It is 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.