Tortelli, Tortellini, Tortelloni, Tordello, Cappellacci

Depending on the region, tortelli may be either square or round, and are filled with all sorts of ingredients, like pumpkin, meat, sausage or herbs. The diversity ranges from tordello, a Tuscan half-moon raviolo made from an egg pasta and filled with a mixture of Swiss chard or spinach, ricotta, pecorino, veal, brains and spices, to tortelli di magro (meaning lean, without meat) which are usually filled with ricotta, spinach, eggs and cheese. Tortellini is a smaller version of the same pasta, while tortelloni is the largest. The sweet tortelli di San Giuseppe, filled with ricotta, sugar and spices, are fried in oil.