Bright red tortelloni egg pasta, coloured with beetroot, and filled with a delicious smoked scarmorza cheese and radicchio chicory. Suitable for vegetarians.
Cooking instructions: cook for 5/6 minutes in an open pan with boiling water.
Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic.
Drain well and and serve hot with the melted butter.
Season with salt and pepper and enjoy!
Each portion contains approximately five big tortelloni. One portion is sufficient with one person with a big appetite or two people with a small appetite.
Tortelloni with Scamorza cheese and Radicchio Chicory
Ingredients for the pasta: 00 flour, pastorised eggs, beetroot.
Ingredients for the filling: Scarmorza cheese, radicchio chicory, vegetable oil, onion, butter, extra virgin olive oil, balsamic vinegar, milk, potato and salt.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.