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Wildfarmed Black Truffle Tortelloni with Truffle Butter

Serves 1-2
£11.25

We are working with Wildfarmed to bring you a new type of pasta that will bring their eco-friendly and sustainable farming methods directly to your table. We blend our Italian 00, durum and Wildfarmed flour together, which yields a slightly nutty essence, perfectly harmonising with the luxurious and velvety Truffle & Ricotta filling.

To enhance the earthy truffle tones, gently melt our fresh Truffle Butter and coat your Tortelloni, ensuring a nuanced flavour without overwhelming the palate.

To achieve a well-rounded taste, generously sprinkle Parmigiano Reggiano on top, balancing the butter’s smoothness and saltiness of  Parmigiano.

Ideal for special suppers or to impress your fellow dinners.

Product Quantity
Wildfarmed Black Truffle Tortelloni (250g & 1kg) La Tua Pasta

Wildfarmed Black Truffle Tortelloni

250g
1
Truffle Butter (30g)

Truffle Butter (30g)

£1.30
1
Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.45
1
SKU Z-TL-Wildfarmed-Truffle-Truffle-Butter-Dish Categories: , Tags: , , , , , , , , , , ,
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About Wildfarmed Black Truffle Tortelloni with Truffle Butter

Please note: The picture shown is for illustration purposes only. You will receive what is listed above to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Replace the provided Parmigiano with a suitable alternative to make this dish Vegetarian-friendly.

Fresh: Cook for 3-4 minutes in salted boiling water
Frozen: Cook for 4-5 minutes in salted boiling water

  1. Bring approx 2.5 litres of salted water to a boil. Add the Tortelloni and cook for 3-4 minutes.
  2. Place the Butter into a frying pan on low heat and gently melt.
  3. Add the Tortelloni to your butter sauce using a slotted spoon. Make sure some of the starchy pasta water makes it into the melted butter; it will help to emulsify it for a more comprehensive coating.
  4. Stir carefully until all the pasta is well coated.
  5. Take the frying pan off the heat and add a generous handful of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
  6. Buon Appetito!

Wildfarmed Black Truffle and Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Wildfarmed Wheat Flour, Pasteurised Egg, Water, Salt. Filling (44%): Ricotta cheese (Milk), Mascarpone Cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Black Truffle Cream (7%) (Black Truffle-Tuber Aestivum (80%), Water, Truffle Juice, Salt, Natural Truffle Flavouring).

Truffle Butter: Unsalted butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1003 2987 1633
Energy (Kcal)/100g 239 727 392
Fat/100g 9.2 79.9 28
Of which Saturated/100g 4.9 50.6 19
Carbohydrate/100g 27 0.7 0
Of which Sugar/100g 1.3 0.6 0
Protein/100g 10.7 1.1 33
Salt/100g 1.4 0.1 1.6

For allergens, including cereals containing gluten, see ingredients in Bold.

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

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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