Tortellini Ricotta & Parmigiano
Pasta By Shape & Type
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Full Ingredients
Since 1989, this pasta has been served in the finest restaurants and acts has won numerous awards at International competitions. Serve our chef-crafted pasta in your home and enjoy a true restaurant experience tonight. er up (100g) Per container 690 % DV 20g 12g Og 85mg 28% 1150mg 50% 35% 32% 0% 95g 99 29 Og 33g 26% 60% Omog 577mg 3mg 15% 306mg 6% 0% 45% ent in a serving ay is used for NEVO PARTA RICOTTA & PARMIGIANO TORTELLINI INGREDIENTS: PASTA: Durum wheat flour, water, eggs, beta-carotene (color). FILLING: Ricotta cheese (whey, vinegar, salt), Parmigiano Reggiano D.O.P. cheese (part-skimmed cow's milk, cheese cultures, salt, rennet), Parmesan cheese (pasteurized milk, cheese cultures, sea salt, enzymes), Asiago cheese (pasteurized cow's milk, cheese culture, salt, enzymes), breadcrumbs (wheat flour, sugar, yeast, salt), salt, plant and vegetable fibers (cellulose [fiber], psyllium [husk]), extra virgin olive oil. Contains: Wheat, Milk & Eggs. COOKING INSTRUCTIONS: Cook in 4 quarts of salted boiling water for 2 minutes or until desired tenderness. (Internal temp. should reach 165°F as measured by food grade thermometer.) Drain, toss with your favorite sauce and serve. AWARDS FOR OUTSTANDING PASTA AND SAUCES 0 08005 92500 7 nuovopasta.com Nuovo Pasta Productions, Ltd. Stratford, CT 06615
