Louisa Tortellini 38 oz BAG
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Directions
Cooking Instructions: In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen paste; stir gently. Reduce heat to medium and cook, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with parmesan cheese, or serve with your favorite sauce. Keep frozen cook thoroughly.
Description
Ricotta. Swiss. Parmesan. Romano. Cooks in 5 minutes. Taste the fresh difference! Just add your favorite sauce! See delicious recipe idea on back. 50 years and still evolving. Four generations of the Baldetti family have been crafting the finest filled pastas and sauces in the Italian tradition using fresh, quality ingredients, heirloom recipes and time-honored techniques. A leading supplier to many of the nation's best restaurants, we are proud to offer convenient, time-saving and budget-friendly meal solutions the whole family will love.Nutrition Facts
| Title | |
| Number Of Servings | about 7 |
| Serving Sizes |
143.0 Gram |
| Energy | 320 |
| Total Fat | 8 g |
| Saturated Fat | 4.5 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 600 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 16 g |
| Daily Percent Of Vitamin A | 20 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 25 |
| Daily Percent Of Iron | 10 |
Ingredients
Enriched Extra Fancy Durum Flour and Semolina (Durum Wheat Flour, Semolina, Niacin, Iron [Ferrous Sulfate], Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Ricotta Cheese (Whet Milk, Vinegar, Carrageenan [Stabilizer]), Whole Eggs, Swiss Cheese Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Parmesan Cheese Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese Made from Cow's Milk (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Dried Egg Whites, Salt, Food Starch-Modified, Powdered Cellulose, Spices, Beta Carotene.Warnings
Contains: wheat, milk and eggs.UPC
00077886200558