The fresh filled pasta comes in many different sizes that vary from region to region, as much as from area to area.
In Parma, for example, the tortellini are called anolini and the ravioli are called tortelli, while the tortellini from Bologna, in Ferrara are called Cappelletti and in Mantua they become “agnolini”.
Round or square shape of the pot-bellied agnolotti of Piemente, out of this area are called in more different names: ravioli, tortelli and tortellini.
You can find the best quality and “formats” of fresh pasta stuffed with various fillings and coming from many different places.
