Tortellini is the small, stuffed ring-shaped pasta traditionally associated with Bologna and the surrounding Emilia-Romagna region. The pasta is made by wrapping a filling in a small circle of dough and pinching it into a ring.
Traditional fillings may include pork, prosciutto, mortadella, and Parmigiano Reggiano. In Bologna, tortellini is famously served in brodo, meaning broth. The dish is especially associated with Christmas and other festive meals, although it is now eaten year-round.
A local legend says the shape was inspired by the navel of Venus, but that story is folklore rather than documented culinary history. The pasta’s exact size and filling vary among families and producers.
Tortellini differs from ravioli, which is usually made as filled squares or other closed shapes. Cappelletti is another filled pasta from the same broad region, but its shape resembles a small hat rather than the classic ring of tortellini.