Try Our Recipe:
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.
Aged prosciutto and creamy ricotta cheese wrapped in thin pasta
"Age can be a wonderful thing in food! It is said that prosciutto dates back to ancient times when this aged ham was discovered for its subtle flavor and aroma. Prosciutto is aged in the perfect climate conditions to bring out its rosy color and sweet disposition."
- Giovanni Rana
Tomato Basil and Prosciutto Tortelloni: Heat extra virgin olive oil. Add fresh, diced tomatoes and a pinch of salt and heat through. Toss with prepared tortelloni and hand-torn basil. Finish with grated Parmigiano Reggiano.