Pansotti vs Tortelli
Pansotti is plump triangular parcel filled with wild greens and cheese. Tortelli is filled parcel, square, rectangular, or rolled, by region.
Side by side, to scale
10 mmPansotti: 40 to 60 mm by 40 to 60 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 | Liguria | Emilia-Romagna |
| Section | Plump triangular parcel filled with wild greens and cheese | Filled parcel, square, rectangular, or rolled, by region |
| Length | 40 to 60 mm | 40 to 80 mm |
| Width or diameter | 40 to 60 mm | 30 to 60 mm |
| Wall or thickness | 0.6 to 1 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 4 to 6 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 | not measured | 5 |
| Pairs with | Walnut sauce, Butter and sage | Butter and sage, Meat ragu, Pomodoro |
Pansotti
Walnut sauce. The green, slightly bitter filling and the sweet creamy walnut paste are a pair. Butter and marjoram is the alternative.
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 pansotti: yes, tortelli d'erbetta.
Both take Butter and sage.
Only pansotti: Walnut sauce.
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.