It's a stuffed pasta made with flour and eggs and filled with a thick, creamy cheese. Some add veggies and meats to the mix, while I stick to the basics – but read on to learn how to make tortellini with all sorts of fun fillings!

tortellini, a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth (en brodo), though other sauces - including those made from tomato, mushroom, or meat - are also popular.

A baked blend of Italian cheeses, pasta and our signature five cheese marinara.

Meat Dipping Sauce** (Serves 8) **Our meat sauce is made with pan-seared beef and Italian sausage.

Italy Tortellini, tiny hat-shaped bundles of filled pasta, are one of the most iconic and beloved dishes of the Emilia-Romagna region of Italy. They are particularly associated with the provinces of Bologna and Modena; each has claimed for centuries that they originated the dish and that their version reigns supreme.

Tortellini are the icon of Modena and Bologna's finest gastronomy: tiny and thus challenging to shape, rich in flavor because they are filled with the highest-quality ingredients and served the best way: either in chef's creative versions or classic and more traditional: in broth or Parmigiano Reggiano cream sauce.

Al forno (Italian pronunciation: [al ˈforno]; literally "on fire", meaning "baked") is food that has been baked in an oven.

In Italy, al forno – literally ' to the oven' – refers to any dish that's baked, whether that's a wood-fired pizza, an oven-fresh focaccia or a bubbling dish of aubergine parmigiana.

Lightly fried ravioli filled with seasoned beef. Served with homemade marinara sauce.

Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.

The word tortellini comes from the Italian torta, cake. The basic shape of this stuffed pasta comes in various sizes - Tortellini, the smallest, to medium-sized tortelli, to tortelloni, the largest.

What Is the Difference Between Tortelloni and Tortellini? The primary differences between these two stuffed pastas come down to the size of the pasta and the traditional fillings used. Although the two share a similar shape, tortelloni are larger than delicate little tortellini.

I learned that "al forno" is Italian for "from the oven," and that recipes for oven-baked pastas hark back to the Middle Ages, when ovens were wood-fired and usually communal, and villagers carried uncooked casseroles to town squares to be baked side-by-side with those of their neighbors.

In Italian, “al forno” (which translates directly as 'to the oven') simply refers to any dish baked in the oven. Pasta al forno is often prepared with short pasta mixed with rich, meaty tomato sauce and melted mozzarella. Common variations on pasta al forno include lasagna and baked ziti.

from the oven “Al forno” simply means “from the oven” in Italian. Any food that's baked or cooked in the oven might be labled in this way.

Ravioli are square and tortellini are ring shaped, but both make for hearty meals and are filled with cheese, meat, and more. There are many different types of stuffed pastas, including baked dishes like stuffed shells and manicotti, as well as more recent inventions like stuffed rigatoni.