Pasta de la Gamma LABORATORIO TORTELLINI stuffed with mushroom mixture (Funghi Porcini, Mushroom, Shitake; 20%), Ricotta, Granana Padano, lettuce bread and Funghi Porcini fresh (8%), parsley and garlic.
Keep frozen Cooking time 4 to 5 minutes Use at least 1 litre of water or stock for every 100 G of pasta
Cooking deep-frozen fresh pasta is simple. Immerse the pasta (no need to defrost first) in plenty of salted boiling water or stock. As soon as you've added the pasta, turn the heat up to maximum to bring the water or stock back to the boil as quickly as possible. Stir the pasta occasionally. Do not exceed the recommended cooking time. We recommend testing the pasta as it's cooking. When it's ready, remove and drain. Toss the pasta and sauce together in a saucepan and serve hot
Tortellone is commonly served in a broth or cream sauce
Ingredients (pasta): durum wheat semolina, eggs, water Ingredients (filling): ricotta cheese, porcini-mushrooms, mixed mushrooms (champignons, shiitake, sfiandrina-mushrooms honey-mushrooms), Grana Padano D.O.P. cheese, bread crumbs, salt, parsley, garlic