Small tortellini with a creamy filling of ricotta (20.7 %) and spinach (3.4 %), rounded off with aged hard cheese, nutmeg, pepper and a hint of garlic. The dough is made from Italian durum wheat semolina (47 %) and fresh eggs (9.4 %). Made in Italy and frozen.
At 8.5 g per piece and 35 × 45 mm they are handy and uniform. Ideal for restaurants, pizzerias, hotels, canteens and catering – with butter and sage, tomato or cream sauce, as a starter, main course or in broth.
Preparation: cook frozen for 2 minutes in boiling salted water. Or 3 minutes in a pan with liquid sauce, or 6 minutes in a combi steamer at 180 °C with 10 % steam.
Storage: frozen at a minimum of −18 °C, 21 months shelf life. 2 kg per bag, 3 bags per carton.
