Tortelloni with Lamb Ragu
Hand-made pasta with a rich, tender ragu
400g - Serves 1 generously, or for 2 to share
Perfect parcels of hand-made tortelloni are filled with Ricotta and Parmigiano
Reggiano. Covered in a generous lamb ragu sauce that's been slowly cooked untill it's tender and fall-apart soft, and packed full of flavour
All made by our Italian chef.- including the pasta, which is made by hand every day.
Pasta: Durum Semolina, Flour, Eggs, Water, Salt
Filling: Ricotta Cheese (55%), Flour (Wheat), Parmigiano Reggiano Chesse (11%), Eggs, Salt, Pepper, Nutmeg
Sauce: Peeled Tomato, Lamb, Tomato Paste, (20.3%), Red Wine, Olive Oil, Butter, Onion, Celery, Carrots, Garlic, Rosemary, Thyme, Salt, Pepper, Sugar
Garnish: Aged Grana Padano cheese
(General guidelines, but they are dependent upon the power of your microwave)
The pasta recipe has been amended to compensate for the freezing - so that when it's reheated it's as perfect as when it was fresh. Please keep frozen until reheating, or the quality and texture of the pasta will not be as good as it could be.
7 minutes defrost, stir, and then 4 minutes cooking time