Tortelli vs. Ravioli — What's the Difference?

Tortelli often features a crescent shape and is particularly popular in northern Italy, known for its stuffed fillings of herbs, ricotta, or seasonal ingredients like pumpkin, particularly during festivities. Whereas ravioli, recognizable by its square or rectangular shape, is a more universally known Italian pasta with a variety of fillings that can include combinations of meat, cheese, and vegetables, making it a versatile choice in Italian cuisine across different regions.

Both tortelli and ravioli are enveloped in a thin pasta dough, but tortelli dough is traditionally rolled slightly thicker, which gives it a more pronounced texture and helps it hold up to heartier fillings and sauces. On the other hand, ravioli dough is typically rolled thinner, emphasizing the delicacy of its various fillings and allowing for a more refined presentation, often served with light sauces.

In terms of regional variations, tortelli can be found in specific variations such as Tortelli Maremmani from Tuscany, which are stuffed with ricotta and spinach. Ravioli, however, may differ more broadly in terms of both filling and name across different Italian regions, adapting to local tastes and ingredients, such as Ravioli Liguri filled with borage and ricotta.

Serving suggestions for tortelli often include butter and sage sauce or a simple tomato sauce to enhance the natural flavors of the filling. Ravioli dishes, however, are frequently served with more complex sauces like nutty pesto or rich meat-based ragus, which complement the variety of fillings.

Culinary experts often suggest pairing tortelli with robust, full-bodied wines to match the richness of its fillings like pumpkin or meat. Ravioli's lighter fillings pair well with lighter wines, allowing for a balance that complements rather than overwhelms the pasta's delicate flavors.