Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. 1. Bring 2 litres of well-salted water to a boil.
   2. Add the Tortelloni and cook for 4-5 minutes, depending on preference.
   3. Place the Sage Butter into a frying pan on low heat and gently melt it. Add a couple of tablespoons of starchy pasta water; it will help emulsify the butter, ensuring a good coating of the Tortelloni.
   4. Add the Spinach & Ricotta Tortelloni your butter and cook for an extra minute. Stir carefully until all the pasta is well coated.
   5. Plate and serve your Spinach & Ricotta Tortelloni with a generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

Spinach & Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine) , Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water.Filling (44%): Spinach (40%), Ricotta (Milk) (40%), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Salt, Nutmeg, Garlic, Olive Oil. Dusted with rice flour.

Sage Butter: Unsalted butter (95%) (Milk), Sage (5%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.