Spinach and Ricotta tortelli (Tortelli Ricotta E Spinaci) | Precooked, Quick-frozen

Little pockets of pasta filled with creamy ricotta cheese and fresh spinach, that's our Frozen Tortelli Ricotta e Spinaci! Freshly chopped spinach and creamy ricotta cheese come together in a delightful filling, nestled within our delicate pasta dough, making it satisfying and rich. The dough is made with durum wheat semolina and three free-range eggs for a touch of richness, offering a symphony of textures and flavors in every mouthful.

These tortelli are easy to cook. Just toss them with your favorite sauce! You could use simple butter and sage, a bright green pesto, or any other sauce. It's a perfect way to get a light and comforting, quick and delicious dinner on the table, even on busy weeknights.

What makes it great:

Ricotta and Spinach Filling: A flavorful blend of fresh spinach and creamy ricotta cheese.
Three-Egg Pasta Dough: Delicate dough made with three eggs (free-range) for richness.
Durum Wheat Semolina: Provides a satisfying "al dente" bite.
Pre-Cooked: Reduces cooking time for convenience.
Quick-Frozen: Preserves freshness and flavor.
Versatile Sauce Pairing: Complements a variety of sauces.
Gourmet Quality: Offers a premium pasta experience.
Light and Satisfying: A balanced meal option.
Vegetarian: Suitable for a vegetarian diet.

Perfect for:

Quick dinners
Light and flavorful meals
Pairing with various sauces (butter and sage, pesto, tomato, cream)
Gourmet pasta dishes
Easy and convenient cooking

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