A centuries old combination of creamy ricotta, fresh mozzarella, pecorino Romano, and whole milk ricotta. This filling is encased in capelletti of “little hat” handmade style tortellini in spinach, red pepper, and egg pasta.
 
Origin: Nuovo Pasta in Connecticut
 
Cooking Tips: Stuffed pasta is best if cooked from a frozen state. After opening the pasta case, place in a zip lock bag in the freezer until ready to cook.

In a large saucepan or stockpot bring salted water to a rolling boil. Cook for 4-5 minutes. Stir immediately to avoid pasta from sticking to the bottom of the pot (which causes breakage.)

Specifications: Each order is for 10lbs of stuffed pasta. There are 1400 pieces per box (which is about 30 portions.)

Shipping Method: Fedex Overnight