Green tortelloni egg pasta, coloured with spinach, and filled with a delicious mix of buffalo mozzarella and basil. Suitable for vegetarians.
 
Cooking instructions:  cook for 5/6 iminutes in an open pan, in water that is just below boiling. Serve onto plate and add 30gr of melted butter or a tablespoon of olive oil.
 
No extra sauce needed. Portion size 200gr approx.