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Loch Fyne® Hot Smoked Salmon Tortelloni

Serves 1-2

£8.50£24.00

Our Artisan Tortelloni are hand folded one by one to incorporate more filling. The pasta has a very high Free Range egg percentage (30%) and we use a special blend of 00 and Durum Wheat flour so that the pasta holds the cooking very well. This filling is made is made using Loch Fyne® Hot Smoked Salmon, which is gently smoked over oak shavings from retired whisky casks resulting in a mild, graceful flavour and moist texture. We then add Ricotta and Mascarpone cheeses and a touch of dill. Great to be served with cream or a drizzle of olive oil. Suitable for freezing

About Loch Fyne® Hot Smoked Salmon Tortelloni

Pasta made fresh daily with premium Italian ingredients and free-range eggs.

Ingredients are 100% natural: we do not use any additives or colourants.

Authentic fresh pasta hand-made in London by an artisan family business.

Cook in boiling water for just a few minutes.

Bring 2.5 litres of water and a pinch of salt to the boil in a large pot.
Simmer the Loch Fyne Hot Smoked Salmon Tortelloni and:

  • Fresh: Cook for 4-5 minutes in boiling water.
  • Frozen: Cook for 5-6 minutes in boiling water.

Drain and serve with Parmigiano Reggiano and olive oil, or with your favourite sauce.

Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Smoked Salmon (Fish) (25%), Ricotta Cheese (Milk), Mascarpone cheese (Milk), Dill.

Dusted with rice flour.

Wheat, Egg, Fish, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Energy (KJ)/100g 1060
Energy (Kcal)/100g 252
Fat/100g 10.3
Of which Saturated/100g 5.5
Carbohydrate/100g 27.2
Of which Sugar/100g 1.1
Protein/100g 12.3
Salt/100g 1.0

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: 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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