Tortellini Ricotta e Spinaci

Tortellini Ricotta e Spinaci

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 blend of Swiss Emmenthal and Ricotta cheeses and tender garden spinach filling.

Tortellini Ricotta e Spinaci

Shape

A delicate layer of egg pasta, generously filled with delectable blend of Swiss Emmenthal and Ricotta cheeses and tender garden spinach – what could be more deliciously Italian than Barilla Cheese & Spinach Tortellini?

A touch more

Traditionally, Tortellini often are cooked in a simple chicken broth to make the classic dish Tortellini in Brodo, or are paired with a light tomato sauce. Best when served warm, Tortellini and Tortelloni are perfect when paired simply with melted butter or extra virgin olive oil, topped by a generous sprinkling of freshly grated Parmesan cheese. Partnering them with one of Barilla Traditional Red Sauces allows you to create an authentic Italian meal in no time.