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

These large egg pasta tortellini (called tortelloni) are filled with a handmade blend of fresh spinach leaves, asiago cheese, roasted garlic and whole milk ricotta.  They’re a savory treat that can be served with either cream or tomato sauces.

Each piece is 3.5cm wide, roughly the size of a quarter.

Ingredients:
Filling: Ricotta cheese (pasteurized whey, pasteurized milk, cream, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), spinach, garlic, blended oil( olive/ canola oil), breadcrumbs (bleached wheat flour, dextrose, yeast, salt), romano cheese (pasteurized milk, cheese culture, salt, enzymes, cellulose to prevent anti-caking), parmigiano reggiano (part skimmed cow's milk, cheese cultures, salt, rennet. contains milk), food starch modified, garlic powder, salt, black pepper, nutmeg.
Pasta: Durum flour, water, eggs, spinach powder.

Storage: Store Nuovo spinach 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 spinach 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 pairs well with either tomato or cream sauces.

Pasta Recipes

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