Tortellini are a type of typically Emilian stuffed pasta with thin dough and shape similar to the cappelletti, but smaller. The filling is based on stewed meats and minced cold cuts, tied with eggs and grated parmesan and flavored with nutmeg.

Tortellini should be cooked and served exclusively in capon broth: sometimes, however, it is used to boil them in the broth anyway, drain them and season them with ragù or cream.