Tortellini with cured prosciutto and Parmigiano Reggiano cheese
Classic tortellini from Modena, with the traditional knotted shape, just like those made at home. Made to the traditional Modenese recipe, with cured prosciutto, mortadella and Parmigiano Reggiano PDO, for an irresistibly tasty filling. Dainty in size with rugged, porous pasta, carefully made into the classic knotted shape, they are ideal in broth, as the tradition in Emilia dictates, but equally delicious with other sauces.
Average Nutritional Values
- Energy 290 kcal; 1218 kJ
- Proteins 17,2 g
- Carbohydrates 31,6 g
- Lipids 10,1 g
- Fibre 1,8 g
For the pasta
Soft wheat flour, eggs, durum wheat semolina.
Per il ripieno
Cured prosciutto 35%, Parmigiano Reggiano PDO 20%, mortadella, breadcrumbs, braised beef and pork, salt, natural flavouring, nutmeg, pepper.
Add the tortellini to a pan of broth as soon as it comes to the boil, cook for 2 minutes and serve immediately, or else cook in a large pan of boiling salted water, drain and dress with the sauce of your choice.