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 put in the Tomato & Mozzarella Tortelloni.
3. Cook for 4-5 and a half minutes, depending on preference.
4. Gently heat the Chilli Butter in a frying pan and transfer the Tortelloni using a slotted spoon, ensuring that some of the starchy pasta water makes it into the pan with the Chilli Butter.
5. Coat the Tortelloni with the Chilli Butter, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Tomato & Mozzarella Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Mozzarella Cheese (Pasteurised cow’s Milk) , Salt (NaCI), Microbial Rennet, Citric Acid and Lactic Starters) (75%), Marinated slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano) (24%), Basil, Black Pepper. Dusted with rice flour.

Chilli Butter: Unsalted butter (98%) (Milk) , Dried Chilli (1.2%), Garlic powder (0.8%).

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.