Brown tortelloni egg pasta, coloured with cacao, and filled with a white, crumbly cheese and truffle. 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.
Castelmagno e Tartufo
Ingredients: white, crumbly cheese and truffle