Size:	6lbs total (Approx. 16 portions).
Features:	Handmade Filling, Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

Imported Italian aged provolone and chopped imported proscuitto combined with fresh parsley and garlic in large egg pasta tortellonis.  Each piece is 3.5cm wide, roughly the size of a quarter.

Ingredients:
Filling: Provolone cheese (pasteurized whole milk, culture, salt, enzymes), ricotta cheese (pasteurized whole milk, natural white distilled vinegar, salt), romano cheese (made from cow's milk, salt, enzymes), prosciutto (pork, salt, spices), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (unbleached wheat flour, evaporated cane juice, yeast, sea salt), parsley, garlic, blended oil (olive/canola oil), salt, black pepper.
Pasta: Durum flour, water, eggs, turmeric oil.

Storage: Store Nuovo 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. 3-5 days thawed.

Nuovo pasta 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.

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