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. Ancestors of the truffle have been used in Italian cooking since ancient times, with the first mention of them being in 2nd century, AD. Ancient Romans used them to enhance flavour, instead of using them as a main ingredient, like we do now.
We source our truffles from the truffle-rich countryside of Umbria & pair with beautiful, marbled beef to create the ultimate earthy, rich & flavourful filling. Our tortelloni are complemented by sage butter and hazelnuts, bringing you a moment of eating that will seem as extravagantly indulgent as it will elegant. Just how it should be.
(allergens in bold and underlined)
Pasta (56%): Wheat flour, Egg, Durum Wheat Flour, Salt, Water Filling (44%): Beef (45%), Carrots, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red wine (Sulphites), Olive Oil, Rosemary, Salt, Black Pepper, Black Truffle Cream (Black truffle- Tuber Aestivum, Truffle Juice, Salt, Natural truffle flavouring)
Sage Butter (Milk), Sage Leaves, Salt, Black Pepper
Hazelnut Crumb: Hazelnuts (Nuts)
1. Bring a large saucepan of salted water to boil.
2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test the edge of one of the tortelloni before removing from the water).
3. Put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
4. Lift the tortelloni out of the water and transfer to the butter. 5. Sprinkle the tortelloni with the hazelnut crumb. Buon appetito.
Find recipe card here
Beef & Black Truffle Tortelloni: 200g, 267kCal per portion
Sage Butter: 25g, 100kCal per portion
Hazelnut Crumb: 7g, 50kCal per portion