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.