Classic Italian Stuffed Egg Pasta: Our authentic Italian recipe begins with delicate egg pasta made from durum wheat semolina. We carefully fold our pasta around a savory, blend of creamy ricotta, spinach and a dash of nutmeg, then pinch them into small rings to form one of Italy's most beloved pasta shapes. Tortellini are traditionally served in broth-based soups. We love to enjoy the tossed in cold pasta salads, paired with a fresh tomato sauce or sauteed simply with extra virgin olive oil, fresh herbs and a sprinkle of grated Parmigiano-reggiano.

Pasta (durum Wheat Semolina, Eggs), Filling (breadcrumbs [soft Wheat Flour, Salt], Ricotta Cheese [milk Whey, Salt], Spinach, Vegetable Shortening [coconut Fat, Sunflower Oil, Water], Melted Cheese Powder [milk, Milk Whey, Salt, Enzymes], Salt, Natural And Artificial Flavors, Nutmeg])

Cook time: 14 minutes. Cooking Instructions: 1. Boil 3 quarts of salted water in a large pot. 2. Just before water comes to a rolling boil, empty pasta from pouch into the pot. 3. Gently boil (Tortellini are delicate, so be sure to boil gently) for about 14 minutes, stirring occasionally, or until all tortellini float to the top. 4. Drain in a colander (Cooking Tip: Reserve 1 cup of pasta water as needed to extend sauces or create a creamier consistency) and serve with favorite DeLallo sauce.

Store in a cool, dry place, away from direct sunlight. No refrigeration required.