Filled pasta is a tradition in Italy, but how many varieties do we have? Tortellini, cappelletti, ravioli. Tortelli, tortelloni and agnolotti… Every region seems to use different names and has different varieties, so let’s make some order in this inextricable forest of culinary deliciousness.

A bit of history, first. The Italian tradition to match pasta with savory fillings of many types started in the 14th century, according to sources. Back then, chefs were big into spices and strange associations between savory and sweet we, today, would probably not be too fond of. On the other hand, filled pasta shapes – squared or ring-like – remained pretty much the same.