Cooking Instructions
Stovetop/Pan-fry: 4-5 minutes
Boil: in lightly salted water for for 3 minutes from deep freeze.
To cook frozen pasta: Do not thaw. Place directly from freezer into boiling water.
Recipe/Serving Suggestion
Ricotta and Spinach Tortelli with Arugula and Tomatoes
1 pack ricotta and spinach tortelli
2 handfuls of fresh arugula
100 g canned diced tomatoes
half a glass of dry white wine
1/2 cup onion
30 g chopped pine-nuts
extra-virgin olive oil
salt and pepper
Finely chop half a small onion and fry in a little oil.
Add the tomatoes (previously diced), and cook over a high heat.
Sprinkle salt over the ingredients and add pepper.
Once the water produced by the tomatoes has evaporated, sprinkle a little dry white wine all over.
Add the arugula (cleaned and roughly chopped) as well as the pine nuts and finish cooking.
Cook the tortelli in a large saucepan of salted boiling water, drain and briefly sauté in the sauce for a few minutes.
Serve garnished with leaves of arugula.
Durum WHEAT semolina, water, spinach 6 %, fresh whey cheese ricotta 6 % (sweet WHEY, CREAM, skim MILK), WHEAT flour, EGGS, CHEESE, salt, sweet WHEY powder, rapeseed oil, spices, natural flavouring (contains MILK), yeast. May contain traces of: MUSTARD, SOYA.
*Allergen information: contains cereals containing gluten and their derivatives, eggs, milk, and may contain soybean and mustard and derivatives.
| Average Nutritional Values (serving size 100g) | Per 100 g |
| Calories | 184 kcal |
| Total Fat | 2.3 g |
| Saturated Fat | 1 g |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 1.9 g |
| Sugars | 2.5 g |
| Protein | 7.8 g |
| Salt | 1.1 g |
Storage: Store at -18 °C at least, do not refreeze once thawed.
Shelf life: 365 days frozen and unpacked
