One of the mysteries of the English language finally explained.
Small pasta parcels stuffed with a cheese or vegetable mixture.
- ‘From there on, I'd watch and help her turn it into all sorts of dishes - tortelli filled with pumpkin, ravioli of spinach, ricotta and Parmesan cheese, tagliatelle with dried ceps or porcini, anolini filled with braised beef and veal.’
- ‘The fresh pasta from Italy looked so good we tried two micro-servings; cappelleti filled with pumpkin and giant ricotta and spinach tortelli.’
- ‘An antipasto of local ham and salami is followed by good renditions of local pasta staples like tortelli di zucca and tagliatelle al sugo di anatra (with duck sauce), washed down a glass or two of honest Lambrusco.’
- ‘Next is a page with 17 Pasta selections with spaghetti, fettuccine, penne, gnocchi, tortelli, lasagne and tortellini.’
- ‘The tomato sauce is perfect - tangy and rich, and sparse enough that your tortelli won't drown in it.’
- ‘Cook the tortelli in a large pan of salted, boiling water for 10 minutes.’
- ‘To finish the tortelli: Bring a saucepan of salted water to a boil.’
- ‘This was instant Best Dish material, but there was also the knock - out tortelli: silken, fleshy, eggy squares filled with sweet pumpkin, anointed with an unctuous garlic, sage and pistachio butter and dusted with Parmesan.’
Italian, plural of tortello ‘small cake, fritter’.
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