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

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. Meanwhile, heat the Tomato Sauce and bring it to a gentle boil.
4. Add the Tortelloni to your Tomato 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. Plate and garnish with a generous handful of your own Vegan Parmigiano Reggiano. 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.

Tomato Sauce: Tomato (88%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt.

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.