Traditionally it’s filled with a slow-simmered tomato rich pork and veal ragu. Make the ragu and tomato sauce a day or two in advance. That way, all that is left to do on the day of eating is to make, roll and fill the pasta. Tortellini freshly packed usually have 7 weeks of shelf-life.
Although Tortelloni was created in 1570, the name tortellini did not come into general use until somewhere late in the 17th century. Tortellini is considered Bologna’s number one gastronomic tradition, according to the president of the San Nicola Association, Gianni degli Angeli The town of Castelfranco Emilia celebrates tortellini every year with a festival to honor the creator of the cuisine. Generally, tortellini is always made with an egg pasta, but what you fill it with varies from family to family. People pack it with ricotta, parmesan, prosciutto, or beef and sometimes it's a combination of meat and cheese. No matter what the filling, it’s traditionally served in a broth. Tortellini is not to be confused with