Emilia is a region rich with green valleys and rivers, known as the food valley: in this region the traditional dishes have unique and unmistakable flavours. Tortellini Emiliani  wrap within their delicate egg dough a delicious Ricotta and Grana Padano filling.  Their recipe and shape have no changed with the time and combine perfectly two big Emilian traditions: the stuffed pasta and the intense flavour of the cheese selections, leaders of the soft and tasty filling. Thank to the richness of their stuffing, Tortellini are a nutricious and tasty dish.  Tortelli Formaggi are by tradition a soup pasta. However, their tasty filling and the dough consinstency are enhanced also when matched with creamy sauces. Barilla suggest to try the Tortellini with sage, one of the tastiest herbs of the mediterrenean cuisine.

Durum Wheat Semolina, Eggs (14.8% For Pulp Or 9.6% For The Finished Product) Farce (35%): Ricotta Cheese (32.3% For The Stuffing Is 11.3 G For The Finished Product), Breadcrumbs (From Wheat Flour, Natural Yeast, Salt And Water), Sunflower Oil, Flavorin

Store in a Cool, Dry Place

• Tortelli Formaggi Are By Tradition A Soup Pasta
• However, Their Tasty Filling And The Dough Consinstency Are Enhanced Also When Matched With Creamy Sauces
• Barilla Suggest To Try The Tortellini With Sage, One Of The Tastiest Herbs Of
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