Bright orange tortelloni egg pasta, coloured with tomate, and filled with salmon and delicate Mascarpone cheese. Suitable for peschetarian.
Cooking instructions: cook for 5/6 minutes in an open pan with boiling water.
Separately, gently 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 or oil.
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 Salmon and Mascarpone Cheese (approx 250 gr)
Ingredients for the pasta: 00 flour, pastorised eggs, tomant.
Ingredients for the filling: Ricotta cheese, mascaropone cheese potato and vegetable stock and salt.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.