Bright green tortelloni egg pasta, coloured with spinach, and filled with delicious Stracchino goats cheese and courgette flowers. Suitable for vegetarians and meat-eaters who like delicate flavours.
Cooking instructions: poach for 5 minutes in an open pan with almost-boiling salted water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.
Season with salt and pepper and enjoy!
Each portion contains approximately four or five pieces of pasta. One portion is sufficient with one person with a big appetite or a starter for two.
Courgette Flower and Soft Goat Cheese Tortellini (approx 250 gr)
Ingredients for the pasta: 00 flour, pastorised eggs, spinach.
Ingredients for the filling: Ricotta cheese, courgette flowers, stracchino made out goat cheese, mixed hard cheese, potato and vegetable stock and salt.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.