Follow heating instructions to ensure product reaches temperature of 160°F.
Heat 6 quarts of water to a gentle boil. Add pinch of salt.
Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain.
Enjoy the wonderful flavors of my fillings, as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.
*If frozen, do not thaw; cook additional 1 minute.
Tortellini Pesto Cheese
Imported Genovese basil with a blend of cheeses, wrapped in thin pasta
"My Pesto Cheese Tortellini is made from Genovese Basil grown only in the region of Liguria. The terrain and climate of this area, with its coast and mountains, create the ideal conditions for growing the world’s most perfect basil. I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti!"
- Giovanni Rana
Pesto Cheese “Caprese” Salad: Prepare tortellini according to package instructions and chill in salted ice water; Toss drained tortellini with extra virgin olive oil and balsamic vinegar, fresh mozzarella, halved cherry tomatoes, Parmigiano Reggiano and basil; Season to taste.