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 carefully place the Tortelloni in the boiling water.
3. Cook for 4-5 minutes, depending on preference.
4. Gently melt truffle butter in a frying pan, and transfer the tortelloni using a slotted spoon, making sure that some of the starchy pasta water makes it into the pan with the truffle butter. The starchy pasta water is the secret to getting a good coating of the butter on the Tortelloni.
5. Gently coat the tortelloni with the butter, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Burrata & Black Truffle Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Burrata Cheese (Milk (51%), Cream (Milk), Salt, Rennet, Acidity Regulator: Lactic Acid), Ricotta cheese (Milk), Black Truffle Cream (7%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring). Dusted with rice flour.

Black Truffle Butter: Unsalted butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

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.