Tortellini is a small, ring-shaped filled pasta hailing from Emilia-Romagna, Italy. Traditionally, tortellini are filled with minced pork or veal and served in a rich meaty broth. However, they are equally delicious when filled with ricotta and spinach or crab and prawn.
Making and shaping tortellini takes a little practice and they aren’t the quickest of foods to prepare, but the homemade version beats shop-bought varieties hands down and can be frozen, so it's worth making a big batch to have a go-to supper on hand for busier days.
Whatever filling you choose, make sure it’s cool before making the tortellinis and that your pasta is removed from the fridge around 30 minutes before you need it to make it easier to work with. It is also important that the filling is not too wet, as this will make tortellini difficult to shape and may mean they burst in the water.