Agnolotti vs Tortelli
Agnolotti is small pillow of roast meat filling, folded from one sheet and cut. Tortelli is filled parcel, square, rectangular, or rolled, by region.
Side by side, to scale
10 mmAgnolotti: 25 to 50 mm by 20 to 40 mm
Tortelli: 40 to 80 mm by 30 to 60 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Stuffed | Stuffed |
|---|---|---|
| Region | Piedmont | Emilia-Romagna |
| Section | Small pillow of roast meat filling, folded from one sheet and cut | Filled parcel, square, rectangular, or rolled, by region |
| Length | 25 to 50 mm | 40 to 80 mm |
| Width or diameter | 20 to 40 mm | 30 to 60 mm |
| Wall or thickness | 0.5 to 0.8 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 2 to 4 min | 3 to 6 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Products catalogued | 59 | 5 |
| Pairs with | Butter and sage, In brodo, Porcini | Butter and sage, Meat ragu, Pomodoro |
Agnolotti
A rich meat filling wants the smallest possible dressing: roast juices, melted butter and sage, or a broth. Tomato is wrong here.
Tortelli
Brown butter and parmesan for almost all of them. The Mantuan pumpkin tortello takes butter and sage; the Tuscan potato tortello takes a meat ragu.
Can you swap them?
Tortelli for agnolotti: yes, the Emilian parcel.
Both take Butter and sage.
Only agnolotti: In brodo, Porcini.
Only tortelli: Meat ragu, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.