Prosciutto & Cheese Tortelloni
Filling (Ricotta (Whey, Whole Milk, Cream, Vinegar), Prosciutto (Pork, Salt), Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Heavy Cream (Cream, Milk), Mascarpone Cheese (Pasteurized Milk, Pasteurized Cream, Citric Acid), Romano Cheese Made from Cow's Milk (Pasteurized Cultured Milk, Salt, Enzymes), Nonfat Dry Milk, Bread Crumbs (Wheat Flour, Yeast, Salt), Natural Flavors, Vegetable Fiber, 2% or Less of Salt, Corn Starch and Potato Fiber, Autolyzed Yeast Extract), Pasta (Durum Wheat Flour, Eggs, Water).
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Boil 6 quarts of water. Reduce heat 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 4 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 Suggestions: pair with Giovanni Rana alfredo sauce or try tortelloni with tomato & ricotta. Keep refrigerated. May be frozen one month. Use or freeze by date on front of package.