Tortelloni with ricotta and spinach


Ready to be enjoyed after being cooked in the pan or in boiling water, our ricotta and spinach tortelloni will offer you all the wholesome goodness of our culinary tradition.


Pasta dough 65%: durum wheat semolina (gluten), pasteurized egg mixture (20% in semolina), water, gluten.

Filling 35%: ricotta 63.39% (cow milk whey, cow milk, salt, acidity regulator: citric acid), spinach 19.02%, breadcrumbs (type “0” soft wheat flour, yeast, salt), grated hard cheeses (milk, salt, whey, egg lysozyme), salt.

–        ALLERGENS: wheat (gluten), milk, egg.

–        STORAGE TEMPERATURE: -18°C/-0.4°F

–        SHELF LIFE: 18 months

–        WEIGHT: 200g/7oz, 250g/8.8oz, 1kg/2.2lb.


4 minutes in pan.

2 minutes in boiling water.