Tortelloni
Tortelloni and leek
Leek & Emmental Tortelloni with Thyme Butter, Grissini & Vegetarian Parmesan (v.)

/ serving

Leek & Emmental Tortelloni with Thyme Butter, Grissini & Vegetarian Parmesan (v.)

Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture.

Filled with leeks and Emmental cheese, these tortelloni are served with a delicate thyme butter and vegetarian cheese, giving perfect balance and texture to this wonderful springtime treat.

Pasta (56%): Durum Wheat Flour, Water

Filling (44%): Leeks (66%), Unsalted Butter (Milk), Emmental Cheese (Milk, Salt, Microbial Rennet) (17%), Ricotta Cheese (Milk), Salt, Black Pepper

Garnish Ingredients

Thyme Butter: Butter (Milk), Thyme, Salt, Black Pepper

Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour

Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme

Recipe Ingredients

View recipe card here

Story

Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture.

Filled with leeks and Emmental cheese, these tortelloni are served with a delicate thyme butter and vegetarian cheese, giving perfect balance and texture to this wonderful springtime treat.

Ingredients (in bold and underlined)

Pasta (56%): Durum Wheat Flour, Water

Filling (44%): Leeks (66%), Unsalted Butter (Milk), Emmental Cheese (Milk, Salt, Microbial Rennet) (17%), Ricotta Cheese (Milk), Salt, Black Pepper

Garnish Ingredients

Thyme Butter: Butter (Milk), Thyme, Salt, Black Pepper

Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour

Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme

Recipe Ingredients

View recipe card here