Price range: £7.50 through £24.00
While Cacio and Pepe originated as a working-class recipe, consisting of solely two main ingredients – Pecorino and Black Pepper -, the filling is remarkably flavourful, offering a soothing experience to your taste buds. Each of our Artisan Tortelloni is meticulously hand-folded to incorporate more delicious filling.
For an ideal serving, we recommend pairing it with Parmesan and a drizzle of high-quality olive oil.
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Fresh Pasta Filled with Cacio & Pepe in egg dough.
Authentic fresh pasta hand-made in London by an artisan family business.
Made fresh daily with premium quality Italian ingredients and Free Range Eggs.
They cook in boiling water in just a few minutes.
We aim to provide you with a minimum 10-day shelf life.
Bring 2 litres of water and a pinch of salt to the boil in a large pot.
Simmer the Cacio and Pepe Tortelloni and:
Drain and serve with Parmigiano Reggiano and olive oil, or with your favourite sauce.
Pasta (44%) – Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Pasteurised EGG (30%), Durum WHEAT Flour, Salt.
Filling (56%) – Bechamel sauce [MILK, Unsalted butter (MILK), Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Salt], Ricotta Cheese (MILK), Vegetarian Pecorino Cheese (Sheep’s MILK, Salt) (18%), Italian Grated Cheese (MILK, Salt, Rennet from vegetable culture. Preservative: E1105 Lysozyme protein from EGG), Black Pepper (0.18%).
(Dusted with rice flour)
WHEAT, EGG, MILK.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy
| Energy (KJ)/100g | 1010 |
|---|---|
| Energy (Kcal)/100g | 241 |
| Fat/100g | 11.2 |
| Of which Saturated/100g | 6 |
| Carbohydrate/100g | 20.8 |
| Of which Sugar/100g | 2.2 |
| Protein/100g | 15 |
| Salt/100g | 0.7 |
Keep refrigerated below 5C.
Once opened consume within 3 days.
Suitable for Freezing. Freeze on day of purchase and consume within 3 months, cook from frozen.
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