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 and a half minutes, depending on preference.
4. Gently heat the tomato sauce in a frying pan without burning and transfer the Tortelloni using a slotted spoon making sure that some of the starchy pasta water makes it into the pan with the Spicy Tomato Sauce.
5. You can always add 1 tablespoon of pasta water after if you would like.
6. Gently coat the tortelloni with the tomato sauce, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Wild Boar Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.
Filling (44%): Wild Boar (Genuinely wild; Shot may remain) (33%), Pork (29%), Carrots, Celery, Onions, Italian Grated Cheese (Cow’s Milk, Salt, Rennet from vegetable culture. Preservative: Lysozyme proteine from Egg), Pasteurised Egg, Red Wine (De –Alcoholised Wine from Concentrate, Red Wine (40%), Salt, Preservative (Potassium Metabisulphite), Extra-Virgin Olive Oil, Unsalted Butter (Milk), Rosemary, Salt. Dusted with rice flour.

Spicy Tomato Sauce: Tomatoes (77%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt, Dried Chillies (0.2%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk, Celery, Metabisulphite.

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.