Tortelli, ravioli, tortellini, anolini…
There are many names, shapes, stuffing, but the idea is always the same: pasta ripiena: stuffed pasta.
Where to start?
By saying thanks to the wonderful people of Emilia-Romagna perhaps, undisputed champions of pasta fresca (‘fresh, homemade pasta’) making.
As many other things is Italy, speaking of pasta ripiena is also taking a trip through the peninsula or, as we say, Lo Stivale (‘the Boot’).
Let’s start from the North-West:
Agnolotti: that’s the name they use for pasta ripiena in Piemonte and in the city of Pavia, in Lombardia.
Casoncelli, is another kind of pasta ripiena from Lombardia:
Emilia-Romagna, the Kingdom of pasta fresca:
Anolini, from Piacenza
Cappelletti, from Reggio-Emilia
is a name used in Emilia-Romagna, Lombardia and Toscana:
Ravioli is more or less a synonymous, and a term used all over Italy, and also used to define exotic pasta ripiena such as chinese Jiaozi or japanese gyoza (ravioli cinesi and ravioli giapponesi)