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

• Bring 2 litres of well-salted water to a boil.
• Simmer the Crab Tortelloni and cook for 4-5 minutes.
• While the pasta is cooking, place the Garlic & Parsley Butter in a frying pan and slowly melt it on low heat.
• Add 2 tablespoons of starchy pasta water to the Butter and mix to create a silky sauce; this will help emulsify the pasta in the butter.
• Drain the pasta and add it to the Garlic & Parsley Butter sauce, stirring gently.
• Allow one minute to bathe in the Butter sauce and carefully 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.

Garlic & Parsley Butter: Milk.

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

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.