Fresh: Cook for 3-4 minutes in salted boiling water
Frozen: Cook for 4-5 minutes in salted boiling water

1. Bring approx 2.5 litres of salted water to a boil. Add the Tortelloni and cook for 3-4 minutes.
2. Place the Butter into a frying pan on low heat and gently melt.
3. Add the Tortelloni to your butter sauce using a slotted spoon. Make sure some of the starchy pasta water makes it into the melted butter; it will help to emulsify it for a more comprehensive coating.
4. Stir carefully until all the pasta is well coated.
5. Take the frying pan off the heat and add a generous handful of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
6. Buon Appetito!

Wildfarmed Black Truffle and Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Wildfarmed Wheat Flour, Pasteurised Egg, Water, Salt. Filling (44%): Ricotta cheese (Milk), Mascarpone Cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Black Truffle Cream (7%) (Black Truffle-Tuber Aestivum (80%), Water, Truffle Juice, Salt, Natural Truffle Flavouring).

Truffle Butter: Unsalted butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

Parmesan: Milk, Salt, Rennet.

For allergens, including cereals containing gluten, see ingredients in Bold.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soya.

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.