Pasta Database

Ravioli vs Tortelli

Ravioli is filling sealed between two squares of egg sheet, edges crimped. Tortelli is filled parcel, square, rectangular, or rolled, by region.

Side by side, to scale

10 mm

Ravioli: 35 to 60 mm by 35 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.

FamilyStuffedStuffed
RegionAll of ItalyEmilia-Romagna
SectionFilling sealed between two squares of egg sheet, edges crimpedFilled parcel, square, rectangular, or rolled, by region
Length35 to 60 mm40 to 80 mm
Width or diameter35 to 60 mm30 to 60 mm
Wall or thickness0.6 to 1 mm0.6 to 1 mm
SurfaceSmoothSmooth
HollowNoNo
DoughEgg pastaEgg pasta
Cook time3 to 6 min3 to 6 min
Energy, dry, per 100 g288 kcal (fresh pasta)288 kcal (fresh pasta)
Protein, dry, per 100 g11.3 g11.3 g
Products catalogued26565
Pairs withButter and sage, Pomodoro, In brodo, Cream sauce, Walnut sauceButter and sage, Meat ragu, Pomodoro

Ravioli

The filling carries the flavour, so the sauce stays simple and smooth: brown butter with sage, a light tomato, a little cream, or a broth. A heavy ragu fights the filling and tears the pasta.

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 ravioli: yes, the same parcel under the Emilian name.

Ravioli for tortelli: yes, the general square parcel.

Both take Butter and sage, Pomodoro.

Only ravioli: In brodo, Cream sauce, Walnut sauce.

Only tortelli: Meat ragu.

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.