Cheese Lovers Tortelloni
Filling (Ricotta (Whey, Milk, Cream, Vinegar), Mascarpone Cheese (Pasteurized Milk, Pasteurized Cream, Citric Acid), Parmigiano Reggiano Cheese (Cow's Milk, Salt, Rennet), Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Pecorino Romano Cheese (Cultured Sheep's Milk, Salt, Rennet), Chicory Root Fiber, Corn Starch and Potato Fiber, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, Natural Flavors, 2% or Less of Salt), Pasta (Durum Wheat Flour, Eggs, Water).
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain. Add 1 minute for a softer bite. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese. If frozen, do not thaw; cook additional 1 minute. Serving Suggestion: Pair with Giovanni Rana Portobello Mushroom sauce or try. Tortelloni Summer Salad. Cook tortelloni, cool in ice water and drain well. Add shredded carrots and chopped red onions. Toss together with balsamic vinaigrette and shredded cheese. Keep refrigerated. Use or freeze by date on front of package. May be frozen one month. Cut or tear hear.