C 5012501
Barosi Tortelloni Ricotta and Spinach
Hand-folded egg pasta tortellini from Pastificio Barosi in Milan, using durum wheat semolina, soft wheat flour and spinach flour. Filled with ricotta, spinach and other cheeses before pasteurisation, requiring just 2-3 minutes’ gentle simmering. A perfect egg pasta encases a refined filling of ricotta and spinach, offering unforgettable flavours and aromas. Crafted through the lamination of a dough made from durum wheat semolina, soft wheat flour, eggs, water, and spinach flour, filled with a mixture of ricotta, spinach, cheeses, and other select ingredients, hand folded, then subjected to pasteurization and packed in a protective atmosphere. Cooking and Serving Tips: Highly versatile, these tortelloni can be paired with butter and sage, walnut sauce, or any other sauce of your preference for a delightful meal. Cooking time 2-3 minutes.
Ingredients:
pasta 55%: durum wheat semolina, soft wheat flour type '00', fresh eggs (min 20%, free range), water. If green pasta: spinach powder 1%. Stuffing 45%: fresh cow's ricotta 58,5% (whey, milk, salt), browned spinach 19% (spinach 90%, butter , onions, extra virgin olive oil, salt), freshly grated cheese (milk, salt, rennet, egg lysozyme), mozzarella (milk, salt, microbial rennet, milk enzymes), breadcrumbs (type '0' soft wheat flour, brewer's yeast, salt), salt, preservative: E200, nutmeg. Dusted with rice flour.
Allergens are shown in Bold
Contains: Gluten, Egg, Milk and Wheat
May contain: Almonds, Celery, Crustaceans, Fish, Hazelnut, Lupin, Molluscs, Mustard, Peanuts, Pistachio, Sesame, Soya, Sulphites >10ppm and Walnut
| Energy (kcal) | 207 |
| Energy (KJ) | 867 |
| Protein (g) | 10.4 |
| Carbohydrates (g) | 29.7 |
| Of which sugars (g) | 1.3 |
| Fat (g) | 5.2 |
| Of which saturates (g) | 2.9 |
| Fibre (g) | 0 |
| Salt (g) | 0.88 |
Cooking instructions
All cooking appliances vary in performance, these cooking instructions are guidelines only.
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