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

1. In a large saucepan, 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. Gently heat the Lemon Butter a frying pan and transfer the Tortelloni using a slotted spoon, making sure that some of the starchy pasta waster makes it into the pan with the Lemon Butter.
5. Gently coat the Tortelloni with Lemon Butter, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Asparagus Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water Filling (44%): Asparagus (48%), Ricotta Cheese (Milk ), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Black Pepper. Dusted with rice flour.

Lemon Butter: <Unsalted butter (97%) (Milk), Lemon zest (3%).

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.