TORTELLINI WITH RICOTTA AND FRESH SPINACH
The most classic and best-loved filling of ricotta and fresh spinach is enhanced by a pasta made with 100% durum wheat semolina and only free-range Italian eggs. The result is a tortellino with a winning combination of balanced flavours and a CREAMY FILLING, reminiscent of “buoni ricordi” (happy memories) of family lunches.
Cooking time: 5 min
Weight: 200 g
Cooking in the saucepan
Bring a saucepan of salted water to the boil, add the Tortellini and cook for 5 minutes on a medium heat. Add a condiment of your choice and serve.
Pasta 61%: Durum wheat semolina, egg 20%, water.
Filling 39%: ricotta 31% (milk whey, milk cream, salt, acidity regulator: citric acid), powdered milk whey, sunflower oil, potato granules, spinach 8.5%, water, hard cheese (milk, salt, rennet, preservative: egg lysozyme), powdered cream, vegetable fibre, salt, dried spinach 0.8%, nutmeg, yeast extract.
May contain: walnuts, crustaceans, soy, celery, fish.
Nutritional table (average values for 100g)
Energy 1325 kJ – 314 kcal
Fats 8,0 g
of which satured fats 2,4 g
Carbohydrates 49 g
of which sugars 6,5 g
Fibres 3,2 g
Proteins 10 g
Salt 0,68 g