COOKING INSTRUCTIONS
1. Defrost.
First things: let that pecorino cream and tomato chill in the fridge overnight like they’re prepping a spa day.
2. Keep that vacuum-sealed pasta frozen until it’s showtime; we don’t it getting too cozy just yet!
3. Once those sauces are thawed and ready to party, boil a pot of water while you warm up the pecorino cream and tomato sauce in separate pans Toss in a spoonful of hot water to give them that creamy glow— who doesn’t love a little extra? for 3 - 6 mins
4. When the water's boiling like it's doing a dance, toss in the pasta and wait for it to float to the top, which IT takeS about 4-5 minutes.
5. Now dress that pasta in its tomato sauce and give it a flourish with the pecorino cream. Just a heads up—this cream is so good, you might find yourself addicted! Proceed with caution!.
Mangia, Ridi, Ama. Mangia, Ridi, Ama.
Need to defrost in hurry?
1. Start by zapping your tomato sauce in the microwave for 1 minute and 50 seconds - don't forget to give it a stir halfway, or it might get too comfy! For the pecorino, it a quick 1 minute and 20 in the microwave. Warm them up for 2-3 minutes.
2. Now, while that's happening, put a pot of water on the stove and wait fot it to boil like it's training for a marathon.
3. Once it's bubbling, toss in the tortelloni and let them swim for 4 - 5 minutes.
4. Drain those little pasta pockets, mix them with tomato sauce, and finish it off with a drizzle of pecorino cream.
Dinner is served, and it didn't even take a lot of effort!
Cooking time 15 - 20 mins
STORAGE
1. Freeze it like it's a pops party for up to 60 days!
2. Give it a cozy spot in the fridge for up to 4 days - just don't let it overstay its welcome!