Although one would think that tortelloni were simply larger tortellini in the Romagna part of Emilia-Romagna they are flat, square-shaped filled pasta. In Bologna, however, they are large cappelletti . This recipe is for the latter. The best sauce for them is the pink tomato sauce used in the recipe for Tortelloni di Carciofi.
© 1993 Giuliano Hazan. All rights reserved.