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Tortellini, similar to Cappelletti, are a ring shaped pasta resembling little “cappelli” or hats. Originating in the Emilia-Romagna region, they are most often stuffed with meat and served in home-made “brodo”, Italian beef or chicken broth.
SERVING SIZE: We recommend 200g per person for a main course serving.
COOKING TIME: 8 – 10 minutes at a gentle boil.
COOKING INSTRUCTIONS: Bring a pot of generously salted water to a boil. Use a big pot, give the pasta room to move. Once boiling, add Tortellini and reduce to a medium simmer for the recommended cooking time. Remove with a slotted spoon or use a colander. Add the pasta to a pan with your chosen sauce. Carefully combine and season to taste.
STORAGE: Pasta can be stored in the fridge for up to 3 days. It can also be frozen for up to 6 weeks. If you freeze the pasta, cook it directly from frozen – DO NOT DEFROST. When cooking filled pasta from frozen add 1 – 2 minutes to normal cooking time.
INGREDIENTS: PASTA: Durum wheat semolina flour, all purpose flour (niacin, ferrous sulphate, thiamine, mononitrate, riboflavin, folic acid), fresh eggs, water. FILLING: Pork meat, ricotta cheese, bread crumbs, parmesan cheese, beef broth, fresh garlic, soya flour, salt. CONTAINS: MILK, EGGS, SOY, WHEAT, GLUTEN.
