Smoked Mozzerella Tortelloni

Smoked Mozzerella Tortelloni

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

Smoked Mozzerella Tortelloni


Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), mozzarella (cultured part-skim milk, salt, enzymes), ricotta (whey, milk, vinegar, cultuer, salt), natural liquid smoke, bread crumb (wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid) olive oil, yeast, salt), filtered water, whole egg, olive oil , salt, parsley.

All RP’s ingredients are sourced locally where possible.

Nutrition Information


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.