tortelloni

Tortelloni ask a little more of the cook than plain dried pasta, because the filling and the thicker shape both need gentler handling. By our assessment, their strength is the built-in meal feeling: one pan can carry cheese, spinach, meat or squash filling without much extra work, and the larger ring shape holds sauce well. The downside is that they are less forgiving than simple spaghetti, since overcooking can break them or make the filling bland. In practice they sit between fresh stuffed pasta and a full plated dish, which is why they feel more substantial than everyday noodles. They suit quick dinners with a sauce, but they are not the right choice if the aim is a very light pasta bowl.