Mushroom Large Tortelloni in Egg Dough - 12 oz.

Mushrooms on parade! We were able to source a wonderful portabella mushroom that lends to the intense mushroom flavor of this tort.
  • - Extremely Simple Soup with Mushroom Tortelloni

  • To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
  • Filling: Domestic & Imported Mushrooms (including Portabella, Porcini, Champignon, Shiitake), Fontina Cheese (Cultured Milk, Enzymes, Salt), Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Onions, Butter, Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Granulated Garlic, Extra-Virgin Olive Oil, Salt, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Wheat Gluten, Vegetable Oil.

    Contains: Eggs, Milk, Wheat.

  • Pappardelle's Mushroom Large Tortelloni Nutritional Statement