Tortelloni

The same shape as tortelli, again being formed from either a circular or square piece of dough, only a little larger. As such, they are not normally made with meaty fillings, which would dominate the pasta, as well as being uneconomical. More delicate farces – ricotta, pumpkin, or spinach and ricotta – work excellently, and so correspondingly delicate sauces (cream, butter and sage, or a light tomato) are used.