Bring 2 litres of water and a pinch of salt to a boil in a large pot.

Simmer the Mushroom Tortelloni and:

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

Drain and serve with parmesan and olive oil, or with your favourite sauce.

Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine) , Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.
Filling (44%): Mixed Mushrooms (50%), Ricotta cheese (Milk) Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Pasteurised Egg, Parsley, Salt, Garlic, White Wine, Black Pepper.

Dusted with rice flour.

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.