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

1. 1. Bring approx. 2 litres of salted water to a boil.
   2. Add the Tortelloni and cook for 4-5 minutes, depending on preference.
   3. Place the Vegan Sage Butter into a frying pan on low heat and gently melt.
   4. Add the Tortelloni to your butter sauce using a slotted spoon, making sure some of the starchy pasta water makes it into the melted butter. Stir carefully until all the pasta is well coated.
   5. Take the frying pan off the heat and add a generous handful of your own Vegan Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
   6. Garnish and serve immediately.

Buon Appetito!

Pumpkin & Sage Tortelloni: Pasta (56%): Durum Wheat Flour,  Water. em>Filling (44%): Pumpkin (82%), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt,  Sage (1.5%). Dusted with rice flour.

Vegan Sage Butter: Plant oils (98%) (Sustainable palm, Sunflower, Rapeseed), Filtered water, Sea salt (1.7%), Fava bean preparation, Plant-based emulsifier (Sunflower lecithin), Natural flavourings, Sage (2%).

Wheat.

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.