Tortelli vs. Ravioli — What's the Difference?

Tortelli [torˈtɛlli] is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to anellini), or twisted into a rounded, hat-like form (similar to cappelletti).

Ravioli (Italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.

Small pasta envelopes containing minced meat, fish, cheese, or vegetables, usually served with a sauce.

A small casing of pasta with any of various fillings, such as chopped meat or cheese.

A dish made with ravioli.

Plural of raviolo

Small square parcels of pasta filled with meat, cheese, spinach etc.

A dish made with ravioli.

(informal) by analogy, similar dishes/pastas from non-Italian cuisines.

Small circular or square cases of dough with savory fillings