Today’s Spotlight is on Tortellini.

Tortellini are pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth. In the area of origin, they are usually sold fresh or home-made. Tortellini is a ring-shaped pasta that’s stuffed with meat, cheese, or vegetables. It’s a traditional pasta from the Bologna region of Italy.

Origin:

• Tortellini originated in the Italian region of Emilia.
• The name “tortellini” comes from “tortello”, which is a diminutive of “torta”, meaning “pie” in Italian.

Ingredients:

• Tortellini is made with 00 flour, eggs, and a bit of water.
• It’s traditionally filled with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg, and nutmeg.

Serving:

• Tortellini is traditionally served in broth (en brodo).
• Other sauces, including those made from tomato, mushroom, or meat, are also popular.
• In Italy, it’s traditional to serve tortellini in broth on Christmas Eve.

 

History

Tortellini were first eaten in Bologna in the 12th century. The recipe was written down in 1300, and the meat filling was described in detail by the cook Maestro Martino a century later.

Legends

• Some say that tortellini were created in the 12th century by an innkeeper who was inspired by the beauty of a marquess. The innkeeper formed the pasta in the image of the marquess’s navel and filled it with pieces of meat.
• Another legend claims that tortellini were inspired by the goddess Venus’ navel.
• Giuseppe Cerri is credited with inventing tortellini. He said he modeled the pasta after a woman’s navel.

Discovery

• Tortellini were likely discovered in the 1950s in an attempt to encase the fillings and cook them without them spilling into the boiling water.

Tortellini are an iconic pasta shape from the Emilia Romagna region of Italy. They are considered luxurious food and are often served during important holidays or festivities.

Nutritional benefits

• Protein
• Carbohydrates

 

Cultural significance

• Tortellini are known as “the navel of Venus”.
• In Italy, tortellini are nicknamed “re delle minestre”, which means “king of soups”.
• In Italy, it’s traditional to serve tortellini in broth on Christmas Eve.
• For centuries, senior citizens would add half a glass of red wine to their tortellini in brodo.

 

Here are some fun facts about tortellini:

• The first tortellini recipe was developed around 1570.
• The name “tortellini” comes from the word “torta”, which means “cake”.
• Tortellini are also called “umbellico” pasta because of their belly button shape.
• The official recipe for tortellini in broth was registered in 1974.
• 92% of Americans enjoy tortellini.
• 39% of Americans believe tortellini is fancier than other pasta.
• 78% of Americans prefer cheese when it comes to tortellini.

Here are some world records related to tortellini:

• Volgograd broke the world record for the largest ravioli.
• The round pasta dish took 40 minutes to cook.
• About 1,000 people turned up to watch the bake-off.
• The product was shared out between the spectators at the end.

 

Here is a Tortellini recipe for you to try:

Ingredients:

• 32 ounces chicken broth or vegetable broth, divided (see note 1)
• 2 tablespoons cornstarch (see note 2)
• 1 (16 ounce) package frozen cheese tortellini (see note 3)
• 4 tablespoons butter (see note 4)
• 2 cloves garlic minced.
• teaspoons dried basil
• 1/4 cup Parmesan cheese for garnish
• Fresh basil chiffonade, for garnish, optional

 

Instructions:

1. In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini floats to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165 degrees. Drain completely.
2. Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.
5. Enjoy!

 

Here are some tips for cooking tortellini:

• Add tortellini to boiling water and cook for 10–11 minutes.
• To prevent the pasta from sticking, stir during the first minute or two.
• Heat tortellini until it reaches a minimum internal temperature of 165°F for at least 15 seconds.

 

Celebrating Tortellini

Tortellini is a traditional Italian pasta that’s often served with broth. It’s traditionally eaten on Christmas and New Year’s Eve. However, February 13 has been designated as National Tortellini Day. Let us know in the comments when you love to celebrate Tortellini.