Chicken & Prosciutto Tortelloni
Dough: Ground Durum Wheat, Water, Eggs. Filling: Cooked Chicken Meat, Wheat Flour, Prosciutto (Pork, Salt), Chicken Fat, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Salt), Water, Parmesan Cheese (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes), Chicken Broth Powder, Salt, Yeast Extract, Spices, Rice Starch, Natural Flavor, Yeast, Sunflower Oil, Sugar.
Cook thoroughly. Cooking Instructions: 1. Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. 2. Reduce heat and boil gently for 8 minutes, stir frequently. 3. Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 160 degrees F. Serve with: Buitoni Alfredo sauce & steamed asparagus. Must be kept refrigerated.