Prawn Tortelloni with Tarragon Butter, Samphire & Lemon Pangrattato
Prawn Tortelloni with Tarragon Butter, Samphire & Lemon Pangrattato
Prawn Tortelloni with Tarragon Butter, Samphire & Lemon Pangrattato

/ serving

Prawn Tortelloni with Tarragon Butter, Samphire & Lemon Pangrattato

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for the fishermen of Sicilia, from whom we source the beautiful crustaceans used in this dish. The most famous prawns in Sicily come from the little town of Mazaro del Vallo...see below, just in case you are planning a weekend to Italy...

Our indulgent lobster tortelloni are lavished in a beautiful tarragon butter & samphire, highlighting - but not overpowering - the subtle seafood flavours of this elegant pasta dish from the Italian coastline.

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water
Filling (44%): Prawns 29% (Crustacean), Crayfish 29% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper, Salt
Garnishes: Tarragon butter (Butter (Milk), Tarragon, Salt, Black pepper), Lemon pangrattato (Breadcrumbs (Wheat), Salt, Lemon zest, Black pepper), Samphire

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Item

Grams Calories Ingredients
 Tortelloni 200 476kCal

 Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water
Filling (44%): Prawns 29% (Crustacean), Crayfish 29% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper, Salt

Tarragon Butter 25 150kCal Tarragon butter (Butter (Milk), Tarragon, Salt, Black pepper)

Lemon Pangrattato

8 42kCal Breadcrumbs (Wheat), Salt, Lemon zest, Black pepper), Samphire

Story

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for the fishermen of Sicilia, from whom we source the beautiful crustaceans used in this dish. The most famous prawns in Sicily come from the little town of Mazaro del Vallo...see below, just in case you are planning a weekend to Italy...

Our indulgent lobster tortelloni are lavished in a beautiful tarragon butter & samphire, highlighting - but not overpowering - the subtle seafood flavours of this elegant pasta dish from the Italian coastline.

Ingredients

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water
Filling (44%): Prawns 29% (Crustacean), Crayfish 29% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper, Salt
Garnishes: Tarragon butter (Butter (Milk), Tarragon, Salt, Black pepper), Lemon pangrattato (Breadcrumbs (Wheat), Salt, Lemon zest, Black pepper), Samphire

Recipe Card

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Nutrition

Item

Grams Calories Ingredients
 Tortelloni 200 476kCal

 Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water
Filling (44%): Prawns 29% (Crustacean), Crayfish 29% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper, Salt

Tarragon Butter 25 150kCal Tarragon butter (Butter (Milk), Tarragon, Salt, Black pepper)

Lemon Pangrattato

8 42kCal Breadcrumbs (Wheat), Salt, Lemon zest, Black pepper), Samphire