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

1. In a large sauce pan add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the Tortelloni.
3. Cook for 4-5 and a half minutes, depending on preference,
4. Put the pesto in a pan and transfer the Tortelloni using a slotted spoon, ensuring that some of the starchy pasta water makes it into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the Tortelloni.
5. Stir the Pesto into the Tortelloni gently and plate with Parmigiano Reggiano on top.

Buon Appetito!

Pumpkin & Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Pumpkin (54%), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Genovese Pesto: Genovese Basil DOP (39%), Extra Virgin Olive Oil, Parmigiano Reggiano DOP Cheese (Milk), Pine nuts (Nuts) (8%), Pecorino Romano DOP Cheese (Milk), Salt, Garlic, Antioxidant: Ascorbic Acid.

Parmesan: Milk, Salt, Rennet.

FWheat, Egg, Milk, Nuts.

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.