If you’ve ever wondered about the difference between tortellini vs ravioli, you’re not alone. Both are iconic types of Italian stuffed pasta, beloved for their rich fillings and savory sauces—but they aren’t the same. In this post, we’ll compare these two pasta favorites by breaking down their origins, shapes, fillings, and how best to serve them.
But who am I to write this guide? Well, here on Living the Gourmet, I’ve made a lot of tortellini and ravioli. From ravioli with pignoli and garlic sauce to pesto tortellini, I’ve got quite the collection, and so if anyone is going to break down the differences between these two types of stuffed Italian pasta, I’m the person to do it.
So, let’s dive in.
What is Tortellini?
Think of tortellini as ravioli’s smaller, slightly more refined, ring-shaped cousin. Hailing from the Emilia-Romagna region of Northern Italy, tortellini is a lighter variety of stuffed pasta. Unlike ravioli, tortellini is usually an accompaniment or side to the main course, rather than being the main course itself. This particular type of stuffed pasta is often featured in recipes steeped in Italian tradition, often lovingly handcrafted with local ingredients. Local varieties of tortellini feature things like semolina flour, finely ground meats and cheeses, and locally sourced eggs.
Legend has it…
According to legend, tortellini originated in Castelfranco Emilia, located between Bologna and Modena. And, while we’re on the subject of origin stories, we can’t forgo mentioning that this stuffed pasta’s iconic shape is said to have been inspired by a famous statue, in particular the navel of the Goddess Venus, the Roman Goddess of Love. Sorry if you’ll never look at tortellini quite the same again.
Bologna or Modena?
With that said, both Bologna and Modena take credit for the invention of this particular style of stuffed pasta. That being said, the idea behind tortellini is, generally, agreed to have originated within the regions of Emilia-Romagna, somewhere within the general vicinity of both cities.
Stuffing the Stuffed Pasta
Lighter and more delicate than ravioli, tortellini are generally stuffed with a rich blend of meats such as prosciutto, mortadella, and pork loin, often mixed with Parmigiano-Reggiano and nutmeg. Though rich, this stuffing is generally ‘much’ lighter than the contents of ravioli (which we’ll touch on below).
That said, many modern variations include cheese-only or vegetarian options. This is especially true amongst the Italian diaspora.
Serving Tortellini
While tortellini has seen numerous incarnations and reinventions throughout the Italian diaspora, in traditional Italian cuisine, when it comes to tortellini, keeping things light is the name of the game. In fact, served traditional-style, tortellini often forgoes sauce entirely in favor of a savory broth (known as tortellini in brodo), especially during holidays and family gatherings. That said, tortellini does indeed pair deliciously with a light tomato sauce, light cream-based sauces, or even tossed with olive oil, herbs, and pine nuts. Served this way, tortellini is a delicious representation of Northern Italy’s culinary heritage, especially of the Emilia-Romagna region.
What is Ravioli?
Ravioli is a staple recipe in traditional Italian homes, and amongst the Italian diaspora globally, ravioli is beloved and ubiquitous. This type of pasta consists of square or round dough parcels, which have been stuffed with a rich, usually ricotta-based filling. Hearty, satisfying, and substantial in and of themselves, ravioli are often served as the main course, usually paired with rich sauces.
Origins of Ravioli
The origins of ravioli are, by the culinary standards of the Middle Ages, fairly well documented, appearing in the records of both Tuscan and Venetian cuisine.
According to Giulia Grimaldi, writing for Italy Segreta, “The earliest stuffed pasta recipe can be found in the late 14th century Libro della Cocina.” But does that necessarily mean “ravioli”? The answer is an assured “Probably.”
For starters, let us begin by saying that, as Professor John Dickie attests in his book “Delizia!”, ravioli were already well-known by the middle of the 14th century. In fact, in 1549, ravioli were served in the Vatican at a papal conclave by none other than Bartolomeo Scappi, a renowned chef of the Renaissance. According to the Oxford Companion of Food, ravioli are mentioned, in no uncertain terms, by Francesco Datin, a merchant based in Prato, Tuscany, in the first half of the 14th century.
Stuffing Ravioli
The classic recipe for ravioli, the one you’re probably most familiar with, features a hearty pasta shell stuffed with a ricotta cheese-based filling, usually mixed with fresh herbs, especially parsley and/or basil. Classic meat fillings are also incredibly popular, typically featuring ground beef, pork, or even loose sausage, seasoned with garlic, nutmeg, or Parmesan cheese for added depth.
Serving Ravioli
Whether filled with fresh cheese, vegetables, meats, or a combination of all three, ravioli can make for a hearty meal all on their own. However, their key strength lies not only in their customization but in their versatility and adaptability. For example, they are just as delicious served with a simple browned butter and sage sauce as they are with rich sauces such as a thick marinara or even a heavy alfredo or a spicy alla vodka. Plate a half dozen ravioli with a nice ragu, and you’ve got a complete and satisfying meal steeped in modern Italian cuisine.
Tortellini vs Ravioli – What’s the Difference?
Now that we’ve established what tortellini and ravioli are, where they come from, and touched on their origin story, let’s discuss how they differ.
Pasta Shapes and Sizes:
Shape and size are the most immediate differences. Tortellini are smaller than their ravioli counterparts, usually ‘much’ smaller. What’s more, the ‘defining feature’ of tortellini is their characteristic ring shape, as mentioned above. Ravioli, on the other hand, can be square, rectangular, or even circular, and usually feature hand-crimped edges to seal in the ‘packet’ of filling that bulges in the middle of the pasta. In other words, you can tell ravioli and tortellini apart easily at first glance.
Type of Filling:
The filling is a bit more nuanced, since you can indeed have a ravioli ‘stuffed with the same stuff’ as tortellini. Here, it’s more a matter of tradition. Tortellini, traditionally, feature a meat filling with cheese; this cheese can be ricotta or Parmigiano-Reggiano. Even so, this filling is almost always ‘much’ lighter than what you’ll find in ravioli. Ravioli, by contrast, offers a much wider variety of fillings than what you’ll find in tortellini. The filling for ravioli, you might say, is limited solely to your imagination, ranging from creamy ricotta cheese and spinach to roasted vegetables or classic meat fillings – there’s even a sweet potato filling.
Type of Sauce:
The type of sauce paired with each of these stuffed pastas also tends to be very different. Tortellini are frequently served in broths or with light cream sauces, as these allow the savory meat filling to shine through. Light red sauces are also common. By contrast, Ravioli can handle more robust sauces, including tomato-based, butter sage, or even pesto, depending on the richness of their filling. That said, there’s nothing stopping you from pairing ravioli with a lighter topping, as I did.
Final Thoughts and Making a Choice
In closing, tortellini offers a compact pasta with a meat-forward bite and a characteristic ring shape that tends to do better in lighter sauces. Meanwhile, ravioli is heavier and provides you with endless customization options, carried in a larger, heavier noodle, perfect for heavy sauces.
So, how to choose? If you find yourself having to choose between tortellini and ravioli, I would suggest letting the choice come down to a couple of things. First, preference. Do you prefer a lighter pasta (tortellini) or a heavier one (ravioli)? What sort of sauce are you making? If the sauce is light, opt for tortellini; if heavy, opt for ravioli. Thirdly, is the pasta intended as the main course? If not, opt for tortellini; if so, opt for ravioli.
And that’s our guide to Tortellini vs Ravioli. If you enjoyed this article or have any thoughts, let us know in the comments below. We always love hearing from you!
Happy Cooking!
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