Tortellini are ring-shaped pasta, sometimes also described as belly button . They are typically stuffed with a mix of meat (pork loin, raw prosciutto, Mortadella), and Parmigiano Reggiano cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth either of beef, chicken, or both.
They are important and well-known members of the pasta family in Italy, and the first recipe for tortellini is dated from the 16th century.
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, cook for 10 minutes, until al dente, and drain. Serve with tomato based pasta sauce.