FAQs

 

  • Tortelloni are a stuffed pasta particular to Northern Italy.

    They are traditionally filled with ricotta cheese and leaf vegetables such as parsley and/or spinach. The dough for this special tortelloni is made with spinach as well, giving the pasta itself a vibrant green color.

    DIRECTIONS

    Cook in salted boiling water for 5 minutes or until al dente.

    SERVING RECOMMENDATION

    1. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame. Do not allow butter to burn.

    2. Toss pasta with butter sauce and Parmigiano-Reggiano, and serve immediately with freshly ground pepper.

    STORING

    Refrigerate at 390 F.

    Consume within 2 days of purchase, and immediately after cooking.

    Ingredients

    Green Dough: Soft wheat flour type "00", spinach, organic eggs. Filling: ricotta cheese, Parmigiano Reggiano cheese (milk, rennet, salt), lemon zest, salt, nutmeg. Allergens Wheat • Eggs

  • Lasagne al forno, or “baked lasagna,” is the traditional preparation of Emilia Romagna. The egg-based pasta dough, green from the use of spinach, is cut into wide strips and then layered with a flavorful ragù and béchamel sauce.

    STORING
    Consume within 3 days of purchase.

    SERVING SIZE
    Small - 2-3 people per package. Medium - 6-8 people per package.

    COOKING

    Preheat the oven to 375°F [190°C]. Cover with aluminum foil and cook the lasagna for 25/35minutes. Remove the aluminum foil and continue cooking it for 10/15 minutes, if you like, use the grill to make it crispy for 1 minute. Let the lasagna rest for 10 to 15 minutes to firm up before serving. Serve immediately with more Parmigiano- Reggiano on the side.

    Ingredients

    Green dough: Soft Wheat Flour type “00”, spinach, organic eggs Meat ragù: ground pork/beef, onion, carrot, celery, extra-virgin olive oil, sea salt, black pepper, tomato sauce (tomatoes, salt) Béchamel sauce: whole milk, butter (cultured cream), Parmigiano Reggiano cheese (milk, salt, & rennet, 24 mos. aged) nutmeg, flour, sea salt, black pepper, nutmeg.

    Allergens
    Gluten • Eggs • Milk • Celery • Meat

  • Pasta ripiena means “filled pasta” in Italian and is a term that describes a multitude of pasta shapes including ravioli and tortelloni.

    COOKING

    Cook in salted boiling water for 5 minutes or until al dente.

    SERVING

    1. In a heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame. Do not allow butter to burn. 2. Toss the agnolotti with butter sauce and Parmiagiano Reggiano. Serve with freshly ground pepper.

    FROZEN PRODUCT

    Keep frozen until ready to use.

    Pour out the portion needed. Close the container and return to freezer.

    Ingredients

    Dough: Soft Wheat Flour type”00”, durum semolina flour, organic eggs Filling: corn, Mascarpone cheese, ricotta cheese, Parmigiano Reggiano cheese, black pepper, salt, crushed red pepper.

    Allergens Wheat • Eggs • Milk