Tortelloni di magro are a stuffed pasta particular to Northern Italy.

They are traditionally filled with ricotta cheese and leaf vegetables such as parsley and/or spinach. The dough for this special tortelloni is made with spinach as well, giving the pasta itself a vibrant green color.

Servings: 2 - 4 - 20 pz. in a box

Allergens: wheat - eggs - milk

Green Dough:

Soft Wheat Flour type"00", durum semolina flour, Spinach, organic eggs.

Filling: ricotta cheese, Parmigiano Reggiano cheese, spinach, salt, nutmeg.

Cooking is simple:

Just boil for 5 minutes or until al dente.

1. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame. Do not allow butter to burn.

2. Toss the tortelloni pasta with butter sauce and Parmigiano-Reggiano.

3. Serve immediately with freshly ground pepper.

Store in the fridge 39 F/4 C

To be consumed within 5 days of packaging

To be consumed after cooking

Precooked Tortelloni price is inclusive of tax