Tortelli vs Tortelloni
Tortelli is filled parcel, square, rectangular, or rolled, by region. Tortelloni is large tortellini, folded the same way around a ricotta filling.
Side by side, to scale
10 mmTortelli: 40 to 80 mm by 30 to 60 mm
Tortelloni: 40 to 60 mm by 40 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 | Emilia-Romagna | Emilia-Romagna |
| Section | Filled parcel, square, rectangular, or rolled, by region | Large tortellini, folded the same way around a ricotta filling |
| Length | 40 to 80 mm | 40 to 60 mm |
| Width or diameter | 30 to 60 mm | 40 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 | 3 to 6 min | 3 to 5 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 | 5 | 503 |
| Pairs with | Butter and sage, Meat ragu, Pomodoro | Butter and sage, Pomodoro, Cream sauce, Meat ragu |
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.
Tortelloni
A mild ricotta filling wants butter and sage, brown butter with parmesan, or a light tomato. Nothing that overwhelms the cheese.
Can you swap them?
Tortelloni for tortelli: yes, the Bologna ricotta parcel.
Both take Butter and sage, Meat ragu, Pomodoro.
Only tortelloni: Cream sauce.
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.