Size:	6lbs (Approx. 16 portions).
Features:	Handmade Filling, All Natural (No Chemical Ingredients), Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

These four cheese tortelloni are a larger version of Nuovo’s four cheese tortellini, offering a more impressive appearance on the plate and bigger bites.  Each piece is 3.5cm wide, roughly the size of a quarter.

Inside is a filling made of blended imported pecorino romano, parmigiano, fresh mozzarella, ricotta, and just a touch of nutmeg.

Ingredients:
Filling: Ricotta cheese (pasteurized whey, whole milk, cream, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), parmesan cheese (part skimmed pasteurized cow's milk, cheese cultures, salt, rennet), romano cheese(made from cow's milk, salt, enzymes), breadcrumbs (bleach wheat flour, dextrose, yeast, salt), parmigiano reggiano cheese (milk, salt, rennet), parsley, natural parmesan flavor (parmesan cheese {milk, culture, salt, enzymes}, salt, yeast extract, unsalted butter, corn oil, olive oil, creme powder, sugar and natural flavoring), blended oil ( olive/ canola oil), black pepper, salt, nutmeg.
Pasta: Durum flour, water, eggs, turmeric oil.

Storage: Store Nuovo cheese tortelloni in its bag in your freezer until you’re ready to cook it.  After opening the bag, store the frozen pasta in zip-top bags with all the air pressed out for better shelf life.

Shelf Life: Up to 8 months frozen & unopened.  Use within two months of opening for absolute best quality.

Nuovo cheese tortelloni is best cooked from a frozen state.

In a large saucepan or stockpot bring salted water to a rolling boil. Add Nuovo pasta, then stir immediately to avoid pasta sticking to the bottom of the pot (which causes breakage). Cook for about 2 minutes, until al dente.

Using a spider or strainer to scoop out the pasta rather than pouring it into a colander will help protect its appearance.

This pasta works well with either tomato or cream sauces.

Pasta Recipes

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