Tortellini originated in Bologna and is accompanied by a legend: When the goddess Venus stayed in a tavern on the outskirts of the city, the innkeeper tried to spy on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the navel-sized tortellini. An alternative legend has Lucretia Borgia playing the starring role.
Five fun facts:
- Tortellini are small ring shaped pasta stuffed with meat or cheese.
- Tortelloni are larger than the bite-sized tortellini.
- They are also called "umbellico" pasta due to their belly button shape.
- The "tortellino" is quite rightly the symbol of Bologna's cuisine, because it combines the inimitable flagrance of rolled pasta with the flavour of a rich filling: all the specialties of Bologna's cuisine are captured in a single mouthful.
- Up until the 19th century tortellini were confined to the tables of the more affluent members of society, or were served up only on holidays.
Five tortellini recipes:
- Apple Tortellini Salad- For pasta salad lovers, this one is hard to beat. Healthful, low in fat, and high in fiber, this recipe has lots of flavor, texture, and color. It makes a wonderful addition to a party buffet or a tasty lunch for school or work.
- Tortellini Peach Salad- A perfect summer salad.
- Baked Tortellini Milano- Mushrooms, cheese and plenty garlic - delicious and easy supper.
- Tossed Tortellini Salad- Another great pasta salad.
- Basic Pasta Dough Recipe - for when you want to make your own tortellini.
Click for more pasta recipes.
Nutritional Information for 3/4 cup serving of cheese Tortellini, fresh-refrigerated:
Fat: 6 g
Carbohydrates: 38 g
Cholesterol: 34 mg
Sodium: 499 mg
Protein: 11 g
Sugars: 1 g