8.8 oz bag
Durum Wheat Semolina, Eggs, Breadcrumbs (Wheat Flour, Salt), Cheese Powder (Edam Cheese, Whey, Cultures, Salt, Enzymes), Vegetable Margarine (Coconut Fat, Sunflower Oil, Water), Salt, Natural Flavor, Pecorino Romano Cheese, (Cultured Sheep's Milk, Salt, Rennet), Grana Padano Cheese (Cultured Cow's Milk, Salt, Rennet).
Contains eggs, wheat, milk.
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DeLallo® Tortellini Three Cheese. Specialty Italian egg pasta filled with pecorino romano, grana padano and edam cheese. Per 3/4 cup serving: 220 calories. 2.5g sat fat, 13% DV. 740mg sodium, 35% DV. 2g sugars. Net wt 8.8 oz (249g). Recipe ideas: Tortellini salad with olives, artichokes & tomatoes. Sun-dried tomato alfredo with tortellini & spinach. Creamy tortellini with crispy pancetta & peas. Classic Italian stuffed egg pasta: Our authentic Italian recipe begins with delicate egg pasta made from only the finest quality durum wheat semolina. We carefully fold our pasta around a savory, nutty blend of fine Italian cheese, then pinch them into small rings to form on e of Italy's most beloved pasta shapes. Tortellini are traditionally served in broth-based soups. We love to enjoy them tossed in cold pasta salads, paired with a fresh tomato sauce or sauteed simply with extra virgin olive oil, fresh herbs and a sprinkle of grated parmigiano-reggiano. Visit delallo.com for these recipes and more.
Cook time: 14 minutes. Cooking instructions: 1. Boil 3 quarts of salted water in a large pot. 2. Just before water comes to a rolling boil, empty pasta from pouch into the pot. 3. Gently boil* for about 14 minutes, stirring occasionally, or until all tortellini float to the top. 4. Drain in a colander** and serve with your favorite DeLallo sauce. *Tortellini are delicate, so be sure to boil gently. **Cooking tip: Reserve 1 cup of pasta water as needed to extend sauces or create a creamier consistency.
George DeLallo Co., Inc.
Jeannette, PA 15644