This dish hails back as early as the 14th Century, where filled pasta was first mentioned in the letters of a merchant from Prato. The original shapes were filled simply with spinach and cheese curds, dined on by peasants and royalty alike this dish has withstood the test of time & is still beloved today by people all over the world. We use fresh spinaci, grown in abundance in the fields of Tuscany and imparting a vivid green hue which is then folded through our smooth and mild ricotta.
We invite you to enjoy our gluten-free spinach & ricotta tortelloni with burro e salvia, a simple sage butter. For added crunch, we finish this dish with toasted hazelnuts from Piemonte, hailing from the zone of Alta Langa, in the province of Cuneo. As well as a sprinkling of hard ricotta to finish the dish.
INGREDIENTS (Allergens in bold): Gluten Free pasta (Gluten Free Flour, Cuttlefish ink, Egg, Chickpeas Flour, Xantham Gum, Preservative E202), Ricotta Cheese, Spinach, Vegetarian Hard Grated Cheese, Emulsifier (potatoes flakes, starch, rice cream, vegetable fibre), Salt, Nutmeg, Papper, Preservative E202
GARNISH INGREDIENTS: Toasted Hazelnuts, Butter, Sage, Ricotta cheese
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Gluten Free Spinach & Ricotta Tortelloni with Sage Butter, Ricotta & Hazelnuts
|Gluten Free Spinach & Ricotta Tortelloni||175g||380kCal|
Please note the above nutritional guidance is based on our estimates only.