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

1. 1. Bring approx. 2 litres of salted water to a boil. Add the Tortelloni and cook for 4-5 minutes.
   2. Gently warm your Walnut Pesto in a frying pan whilst the pasta is cooking.
   3. Carefully remove the Pumpkin Tortelloni and place within the Pesto, ensuring to take some pasta water with them. It’ll slightly liquidise the Walnut Pesto, ensuring a better coating of the Tortelloni.
   4. Allow a minute to bathe in the Pesto, carefully serve and garnish with some Parmigiano Reggiano and Breadcrumbs.

Buon Appetito!

Pumpkin & Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Pumpkin (54%), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Walnut Pesto: Extra virgin olive oil 33%, Walnuts (Nuts) 27%, Cashews (Nuts), Whey (Milk), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Aged cheeses, Parmigiano Reggiano (Milk, Salt, Rennet), Marjoram, Acidity regulator: Lactic acid E 270, Citric acid E 330.

Parmesan: Milk, Salt, Rennet.

Breadcrumbs: Breadcrumbs (Wheat, salt, yeast) (90%), Olive oil, Black pepper, Salt.

Wheat, Egg, Milk, Nuts.

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

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.