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

1. Bring 2 litres of salted water to a boil.
2. Simmer your Pumpkin Tortelloni for 4-5, depending on personal preference.
3. Place the Sage Butter into a frying pan on low heat and gently melt.
4. Add the Tortelloni to your butter sauce using a slotted spoon, making sure some of the starchy pasta water makes it into the melted butter. 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. Garnish with more Parmigiano Reggiano and serve immediately.

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.

Sage Butter: Unsalted butter (95%) (Milk), Sage (5%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

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.