Gorgonzola Tortelloni

Gorgonzola Tortelloni

The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classicaly served “in brodo.”

Gorgonzola Tortelloni

Ingredients

Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), filtered water, ricotta (whey, milk, vinegar, culture, salt), gorgonzola cheese (pasturized milk, cheese culture, enzymes, salt, mold), red pepper, potato flakes (potato, citric acid), whole egg, salt, garlic powder.

All RP’s ingredients are sourced locally where possible.

Nutrition Information

Recipes

How to cook

Prepare a pot of boiling water. We recommend 3 quarts of water per 9 oz. package of RP’s Fresh Pasta.  With your hands, gently loosen the pasta.  Once the water is at a rolling boiling, carefully place the loosened pasta into the water.  Stir immediately to prevent the pasta from sticking together.  Boil for 3-4 minutes or until preferred al’ dente texture. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.