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. Simmer the Crab Tortelloni and cook for 4-5 minutes.
   3. While the pasta is cooking, place the Chilli Butter in a frying pan and slowly melt it on low heat.
   4. Add 3 tablespoons of starchy pasta water to the Butter and mix to create a silky sauce; this will help emulsify the pasta in the butter.
   5. Drain the pasta and add it to the Chilli Butter sauce, stirring gently.
   6. Plate your Tortelloni and serve.

Buon Appetito!

British Crab & Mascarpone Tortelloni: Pasta (50%): Durum Wheat Flour, Pasteurised Egg (30%), Salt, Charcoal (1%) (Colorant: Vegetable Carbon E153).
Filling (44%): Crab Meat (Crustaceans) (50%) (Hand picked; Some shell may remain), Mascarpone Cheese (Milk) (40%), Breadcrumbs (Wheat Flour, Salt, Yeast), Shallot, Pernod, Unsalted Butter (Milk), Salt. Dusted with rice flour.

Chilli Butter: Unsalted butter (98%) (Milk) , Dried Chilli (1.2%), Garlic powder (0.8%).

Wheat, Egg, Milk, Crustaceans.

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.