Tortellini in broth
Tortellini is a variety of ring-shaped pasta. They are typically stuffed with Parmesan cheese and occasionally with a mix of meat (pork loin, prosciutto crudo and mortadella). Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù.
Packed, refrigerated or frozen tortellini and tortelloni appear in many locations around the world, especially where Italian communities have a certain relief. Tortellini and tortelloni are made in special industrial lines supplied, all over the world, by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc.; "fresh" packed tortellini have usually 7 weeks of shelf-life.
The origin of tortellini is surrounded by several legends.
One says that this dish is born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. Over the course of the night the host became so captivated by Lucrezia's beauty that he couldn't resist the urge to peek into her room through the keyhole. The bedroom was only lit by a few candles, and so he could merely see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.
Another separate but similar legend, originating in medieval Italy, tells how Venus and Jupiter (the Roman equivalent to the Greek gods Aphrodite and Zeus) arrived at a tavern on the outskirts of Bologna one night, weary from their involvement in a battle between Modena and Bologna. After much food and drink, they shared a room. The innkeeper, captivated by the two, followed them and peeked through the keyhole. All he could see was Venus's navel. Spellbound, he rushed to the kitchen and created tortellini in its image.
( above info from Wikipedia )