Ricotta and spinach Tortellacci

The filling of the ricotta and spinach tortellaccio is made of cow's and sheep's milk ricotta, Parmigiano Reggiano PDO and spinach. 
It is advisable to season it with butter and sage and plenty of Parmesan cheese or with a sweet tomato puree and plenty of centrifuged butter (Bolognese recipe called "Burro e Oro").

The irregular shapes of the tortellacci denote their craftsmanship. In the package there are about 37 tortellacci: 9 portions are recommended, 4 tortellacci to compose a dish.

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Ricotta and spinach Tortellacci Background
Code: 580997
1 kg
crt 3 pcs
30 days from conf.

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