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

1. In a large saucepan, add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the Tortelloni.
3. Cook for 4-5 minutes, depending on preference.
4. Put the Red Pesto in a 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 pesto. The starchy pasta water is the secret to getting a good coating of the Tortelloni.
5. Stir the pesto into the Tortelloni gently and plate with Parmigiano Reggiano on top.

Buon Appetito!

Nduja & Mascarpone Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Ricotta cheese (Milk), Mascarpone cheese (49%) (Milk), Nduja (24%) (Pork meat, Calabrian hot pepper paste 15% (Calabrian hot peppers 95%, Salt), Salt, Spices, Dextrose, Antioxidant: sodium ascorbate); Extra virgin olive. Dusted with rice flour.

Red Pesto: Extra virgin olive oil 50%, Sun-dried tomatoes 24%, Concentrated basil, Cashew (Nuts), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Oregano, Mature cheeses, Parmesan cheese (Milk, Salt, Rennet), Acidity regulator: Lactic acid E 270.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk, Nuts.

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.