Pumpkin Tortelloni

Pumpkin Tortelloni

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

Pumpkin Tortelloni


Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), pumpkin, parmesan (pasturized part-skim milk, cheese culture, salt, enzyme, cellulose),  bread crumb (wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid) olive oil, yeast, salt), dehydrated potato flakes (potato flakes, citric acid) whole egg, butter, egg white, sugar, salt, almond extract, nutmeg.

All RP’s ingredients are sourced locally where possible.

Nutrition Information


  • Brown Butter Sage
  • Alfredo

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.