Making Cappelletti, Tortellini, and Tortelloni

These stuffed pastas would appear on anyone’s short list of the great glories of the Italian kitchen. More specifically, they are the pride of the cuisine of Emilia-Romagna.

Tortellini are small, are usually stuffed with meat, and are made in Emilia. Cappelletti are basically the same size and shape as tortellini, yet they are not filled with meat and are made in Romagna. Tortelloni are larger versions of tortellini and are commonly stuffed with cheese, although it is also possible to find them filled with meat or even fish.