Tomato and mozzarella are one of the most classic Italian flavor combinations. In these tortelloni we use sun ripened tomatoes, fire roasted to enhance their delicious sweetness.
Amazing in three simple steps
Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. If frozen, do not thaw; cook additional 1 minute.
Cook 4 minutes, and drain. Add 1 minute for a softer bite.
Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.