Italy Magazine reports that there are over 350 different kinds of pastas, and generally speaking, the name of an Italian pasta shape ends with "–ini, -elli, -illi, -etti, -ine, or -elle" if it's a smaller pasta, while "-oni or -one" indicates larger pasta. You can imagine that tortellini and tortelloni, while they sound incredibly similar, are actually different.

A tortellini, from the Emilia-Romagna region of Italy, is an egg noodle wrapped around a filling of parmesan and ricotta cheese in a sort of dumpling that is barely over an inch long. Fillings vary and often include meat like prosciutto, mortadella, and pork, and the tortellini can be served in tomato sauce, other sauces, or in broths.

Tortelloni are similar to tortellini, but larger in size and almost always vegetarian. They are typically filled with spinach, cheese, and herbs, and is a popular dish on Christmas Eve, when most practicing Catholics avoid eating animal protein; tortelloni also may be better than tortellini if you're feeding a big crowd, vegetarian or not.