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

• In a large sauce pan add 2 litres of salted water.
• Bring the water to a gentle boil and put in the Tortelloni.
• Cook for 4-5 and a half minutes, depending on preference.
• Gently heat the Truffle Butter in a frying pan and transfer the Tortelloni using a slotted spoon, ensuring that some of the starchy pasta waster makes it into the pan with the Butter. The starchy pasta water will help emulsify the Butter.
• Gently coat the tortelloni with the Truffle Butter, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Mushroom & Cheese Tortelloni: 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.

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.