COOKING INSTRUCTIONS
1. Bring a pot of water to a boil.
2. Once the water is boiling, add the tortelloni.
3. When the tortelloni float to the surface, cook them for another 3–4 minutes, then drain (reserving the cooking water).
4. While the tortelloni cook, prepare a pan where you’ll sauté them later.
5. In the same pot of hot cooking water, place the tomato sauce pouch and heat it for about 3 minutes.
6. Next, add the pecorino cream pouch to the water and heat it for another 1–2 minutes.
7. Use tongs to remove both pouches from the water when heated through.
8. Pour the heated tomato sauce into the pan with the drained tortelloni and toss everything together over medium heat for about 1 minute.
9. Plate the tortelloni and finish with the heated pecorino cream on top to make the dish even more delicious.
Cooking time 15 - 20 mins
STORAGE
1. Freeze it like it's a pops party for up to 60 days!
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2. Give it a cozy spot in the fridge for up to 4 days - just don't let it overstay its welcome!
INGREDIENTS
Meat: Prosciutto crudo, goat cheese, smoked Gouda, ricotta, pecorino, fresh basil, tomato pasta, Italian flour, eggs, black cherry tomatoes, Sunray cherry tomatoes, Roma tomatoes, milk, salt, pepper, oil.
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Vegeterian: Hazelnuts, goat cheese, smoked Gouda, ricotta, pecorino, fresh basil, tomato pasta, Italian flour, eggs, black cherry tomatoes, Sunray cherry tomatoes, Roma tomatoes, milk, salt, pepper, oil.
