Tortelloni Red Radicchio and Speck
The unmistakable taste of Italian red chicory is paired with the intense flavour of speck for a perfectly light and tasty combination, encased in a precious layer of bronze die pasta, specially made to embrace sauces and enhance the characteristics of the filling.
Average Nutritional Values
- Energy 268 kcal; 1127 kJ
- Proteins 11,2 g
- Carbohydrates 34,9 g
- Lipids 8,5 g
- Fibre 3,6 g
For the pasta
Soft wheat flour, eggs, durum wheat semolina.
For the filling
Ricotta, red chicory 13.4%, dehydrated potatoes, vegetable oil and fat, speck 9.4%, whey, salt, vegetable fibre, onion, butter, flavourings.
Add the tortelloni to a large pan of salted water as soon as it comes to the boil, and cook for 4/5 minutes.