Ricotta and Asparagus Tortelli. Filled with ricotta and asparagus, these generous vegetarian tortelli are quite original with their asparagus-coloured dough.
Ricotta cheese and asparagus (39%)
Asparagus dough with a light green colour for an original plate presentation
Yield after cooking: + 25%
No thawing, throw into salted boiling water (1 liter of water for 100 g of pasta). Cook for 4 to 5 minutes after boiling resumes.
Packaging: 17.5g. XCase of approximately 171 units (3kg)