Hailing from the northern region of Emilia-Romagna, tortellini is a type of filled pasta shaped into a distinctive ring which is sometimes compared to a belly button – hence the nickname ombelico. Both tortellini and the larger variety tortelloni are commonly sold fresh in supermarkets and are a popular choice for many for a quick and tasty midweek meal. Easy dinners aside, however, tortellini can make an elegant starter dish, carrying an impressive depth of flavour inside a small, delicate casing.

This collection of Tortellini recipes includes Aurora Mazzucchelli's dish of Parmesan, lavender, nutmeg and almond which balances an unusual combination of flavours with a rich buttery sauce. Gaetano Trovato's Tortelli with suckling pig makes a wonderful autumnal starter recipe, or try Alessandro Gavagna's pasta starter with burrata and mint for the perfect combination of summery flavours.