Four Cheese Tortellini
A blend of Ricotta, Swiss, Imported Romano and freshly grated Parmesan, with spices wrapped in fresh pasta.
Easy preparation
In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain.
Serving Suggestions:
Pair with sautèed vegetables
Toss with butter, olive oil and fresh grated Parmesan cheese
Top with a tomato-based sauce
Even better with these recipes
Ring-shaped pasta filled with pork, beef or cheeses, this versatile pasta pairs well with any and every sauce—from traditional marinara to pesto and cream-based sauces. How will you make it?
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