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Luxury Artichoke Tortelloni with Sage Butter and Parmesan

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. Aside from Pliny, wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Millenia on, Italy remains the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making these tortelloni as salubrious as they are beautiful. Our hand-crafted tortelloni are served with an indulgent butter, infused with fresh, seasonal herbs and a tangy scattering of Parmesan cheese.

Photo credit: @thehangryhuman

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat, Egg, Durum Wheat Flour, Salt, Water), Artichoke, Ricotta (Milk) Artichokes Quarters (Artichokes, Water, Salt, Vinegar, Citric Acid, Ascorbic Acid), Sunflower Oil, Water, Pine Kernels (Nut), Parmesan (Milk)

GARNISH INGREDIENTS: Parmesan (milk), Butter (milk)

Find recipe card here.

Artichoke Tortelloni with Truffle & Artichoke Sauce and Parmesan

Grams Calories
Tortelloni 240g 629kCal
Sage Butter 25g 136kCal
Parmesan 8g 25kCal

 

Story

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. Aside from Pliny, wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Millenia on, Italy remains the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making these tortelloni as salubrious as they are beautiful. Our hand-crafted tortelloni are served with an indulgent butter, infused with fresh, seasonal herbs and a tangy scattering of Parmesan cheese.

Photo credit: @thehangryhuman

Ingredients

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat, Egg, Durum Wheat Flour, Salt, Water), Artichoke, Ricotta (Milk) Artichokes Quarters (Artichokes, Water, Salt, Vinegar, Citric Acid, Ascorbic Acid), Sunflower Oil, Water, Pine Kernels (Nut), Parmesan (Milk)

GARNISH INGREDIENTS: Parmesan (milk), Butter (milk)

Recipe Card

Find recipe card here.

Nutrition

Artichoke Tortelloni with Truffle & Artichoke Sauce and Parmesan

Grams Calories
Tortelloni 240g 629kCal
Sage Butter 25g 136kCal
Parmesan 8g 25kCal