Fresh Spinach & Ricotta Tortellini
|Fresh egg pasta filled with creamy ricotta, whole leaf spinach, and a little garlic. Made using the very best Italian durum wheat, flour and truly free range eggs.
We think this Italian classic is perfect with just a little melted butter or basil pesto.
Ready in 4 minutes
Good to freeze
|Flour 00 (wheat), pasteurised egg (17%), spinach (17%), ricotta cheese (milk) (17%), hard cheese (milk, salt*, milk*-clotting enzyme), durum wheat flour, breadcrumbs (wheat flour, salt*, yeast*), sea salt*, nutmeg, garlic (0.05%), olive oil. *non organic.|
May Contain: Soya, Celery, Crustaceans, Nuts, Fish
|per 100g||per 125 serving||Unit|
|of which saturates||3.6||4.5||g|
|of which sugars||1.2||1.5||g|
|Keep Refrigerated at 0-5C. Packed in a protective atmosphere.
Once opened consume within 3 days.
|Suitable for freezing. Freeze on day of purchase and consume within 3 months, cook from frozen.|
How to serve
|Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.