Cheese Tortellini

Pasta:
Enriched Semolina Flour (Durum Wheat Four, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Distilled Monoglyceride, Eggs.

Filling:
Ricotta Cheese (Pasteurized Whey/milk, Vinegar, Salt), Grated Romano Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Microbial Rennet), Grated Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Microbial Rennet, Salt), Bread Crumbs (Wheat Flour, Yeast, Sugar, Salt), Garlic, Salt, White Pepper, Basil, Nutmeg, Anti-caking Agents (Corn Starch, Dextrose, Potato Starch, Calcium Sulfate, Natamycin [For Freshness], Enzyme).

Contains Wheat, Milk, and Eggs.

Add pasta to 3 quarts of gently boiling water and cook for 5 to 7 minutes. Stir occasionally. Drain and serve. Once opened, use or freeze. If cooking from frozen, add 1 to 2 minutes to cook time.

To keep these tortellinis from floating and cooking unevenly, we sometimes use an inverted steamer basket to weigh them down in the pot.