The first gluten free tortellini capable of re-evoking the taste and flavour of true fresh pasta. The prosciutto stuffing, impeccably sourced and checked, goes perfectly with the gluten free flour and lends itself to a quick and easy preparation. But it is the taste that sets this tortellini apart and provides such a welcome change for fresh pasta lovers.
Pasta mix: potato starch, corn starch, rice flour, buckwheat flour, vegetable fibre, egg, water, extra virgin olive oil.
Filling: ham, ricotta cheese, grated cheese, breadcrumbs.
Nutritional Values per 100g
Fat 10.8g of which saturates 4.1g
Carbohydrates 35.5g of which sugars 4.4g
Tortellini should be kept in the fridge, but it is also suitable for freezing. There is no need to defrost when you cook it.
In order to avoid cross contamination, tortellini can be cooked straight in the sauce for 5 minutes. There is no need to boil it. Just make sure the sauce is wet enough to boil for the 5 minutes needed for the cooking. The same process can be used for the frozen tortellini.
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