You might find this dish on the menu as Tortelloni alla Bolognese, tortellone being large tortellini, usually stuffed with ricotta instead of a meat mixture. You might also find tortellini al ragù with a meat-based filling including mortadella.
I like the tortelloni version because the intensity of a long-cooked ragù is then balanced by the delicate flavor of the ricotta inside the tortelloni. Notice that the meat sauce is not a concoction of tomato with tiny bits of meat floating in a sea of red. Tomato is a flavor element and not the main event in a traditional ragù.
The picture was taken at the highly recommended restaurant Trattoria dal Picolo in the village of San Giovanni in Persiceto, north of Bologna.