Dried Piedmontese tortelloni with ricotta cheese and spinach filling.
A great classic among filled pasta. The spinach-based filling goes perfectly with a pumpkin, walnut or pistachio pesto or the typical condiment based on butter, sage and parmesan.
Preparation and usage
1- Add water in a large pot and bring it to boil
2- Add at least one tablespoon of salt
3- Toss in the pasta and stir occasionally
4- Cook without the lid for the 16 minutes
5- Drain the pasta and stir in your favourite sauce or pesto
Ingredients: durum wheat semolina, eggs, ricotta, breadcrumbs, vegetable margarine (coconut oil, sunflower oil, water), spinach, salt, flavourings, powdered melted cheese, nutmeg, aromas
Nutritional Info (for 100g)
Energy 1,653kJ / 392Kcal
- of which saturates 05g
- of which sugars 3.5g
Allergens: Might contain traces of soy
Storage: Keep it in a dry location