Tortellini vs. Ravioli — What's the Difference?

Tortellini and ravioli are both traditional Italian pasta, beloved around the world for their delicious fillings and versatile sauce pairings. Tortellini, often smaller and ring-shaped, is traditionally filled with a mix of meat (pork loin, raw prosciutto, and mortadella), Parmigiano Reggiano cheese, egg, and nutmeg. Ravioli, on the other hand, presents itself in larger square or rectangular shapes and can be filled with cheese, vegetables, meats, or even seafood, offering a broader range of flavors.

The origin of tortellini is associated with the Emilia-Romagna region of Italy, particularly the area around Bologna and Modena, where they are a staple of the local cuisine. Ravioli, while also popular in northern Italy, have a more widespread origin, with variations found across the country, reflecting the local ingredients and culinary traditions of each region.

In terms of preparation, tortellini are often served in broth (brodo), making them a popular choice for Italian festive feasts, especially during Christmas or New Year’s Eve. Ravioli are more commonly served with a sauce, such as a simple tomato sauce, sage and butter, or even more complex, creamy sauces, highlighting their versatility in terms of serving options.

Another distinction lies in their cultural significance. Tortellini have a rich folklore, with legends attributing their shape to the navel of Venus, the goddess of love, emphasizing their role in Italian culinary tradition. Ravioli, while less encumbered by myth, have been a part of Italian cuisine since the Middle Ages, showcasing the historical depth of Italian gastronomy.

Despite their differences, both pasta types are celebrated for their ability to convey the richness of Italian culinary heritage, bringing together family and friends over dishes that are as much about the joy of eating as they are about the art of cooking.