Ricotta and parsley Tortelloni

Ricotta and parsley characterize the traditional filling of Tortelloni in Bologna. The attention to the raw materials gives a yellow and rough pastry capable of accompanying a filling embellished with Parmigiano Reggiano DOP aged for 30 months. Tortelloni with parsley are a tasty and tasty first course that you cannot give up.

INGREDIENTS

Pastry 50%: soft WHEAT flour type 00, durum WHEAT semolina, EGGS 28%.

Filling 50%: ricotta (whey, MILK cream, MILK, salt), Parmigiano Reggiano DOP 30 months 9.9% (MILK, salt, rennet), breadcrumbs (type 0 soft WHEAT flour, salt), parsley 2.4%, salt, nutmeg.

May contain SOYA, MUSTARD, LUPINE and NUTS (WALNUT). The EGGS come from free-range farming.