3 Color Cheese Tortellini

Short Description

3 Color Cheese TortelliniPasta: Enriched Durum Wheat Semolina (Enriched with Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Pasteurized Eggs, Enriched Wheat Flour (Enriched with Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Tomato and Beet Powder, Spinach Powder. Filling: Cheese (Ricotta, Parmesan, Romano, Asiago, Blue Cheese [Pasteurized Cow's Milk, Whey, Salt, Lipase, Microbial Enzyme, Bacterial Culture, Calcium Chloride, Penicillium Roqueforti, Citric Acid]), Toasted Wheat Crumbs (Wheat Flour, Yeast), Canola Oil, Natural Romano Cheese Flavor (Romano Cheese [Pasteurized Cow's Milk, Cultures, Salt, and Enzymes], Water, Cream, Salt, Natural Flavors, Sodium Phosphate, Sodium Citrate, Xanthan Gum), Yeast Extract, Salt, Spices, Onion Powder.Cook thoroughly. Keep refrigerated. Preparation Instructions: Stove Top: 1. Cut film to open. Bring 3 quarts of water to a rapid boil. Add salt to taste (optional) . 2. Add pasta and stir gently. Cook 5 to 7 minutes and until the internal temperature has reached 162 degrees F (72 degrees C). If frozen, add 1 to 2 minutes to the cooking time. Do not thaw. 3. Carefully drain and serve hot with your favorite sauce or fresh vegetables. Storage: Pasta may be frozen before use by date. After cooking, refrigerate. Use within 3 days.

Long Description