Ingredients: Pasta: Durum Wheat Flour, Water, Eggs, Filling: Mozzarella Cheese (Cultured Pasteurized Milk, Vinegar, Salt, Enzymes), Chicken (Roasted Chicken Crumbles [Chicken, Salt, Garlic, Onion Powder, Spices], Chicken Breast Meat), Ricotta Cheese (Whey, Milk, Cream, Vinegar), Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Cream (Milk, Cream), Lactose, Unsalted Butter (Cream), Whey, Nonfat Dry Milk, Sunflower Oil, Vegetable Fibers, Sour Cream (Cultured Cream), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), 2% or Less of Salt, Natural Flavor, Natural Chicken Flavor (Natural Flavor, Maltodextrin, Yeast Extract, Salt, Lactic Acid, Chicken Fat, Chicken), Corn Starch and Potato Fiber, Spices, Maltodextrin, Yeast Extract Contains: Wheat, Eggs, Milk, Lactose

Ingredients: Pasta: Durum Wheat Flour, Water, Eggs, Filling: Mozzarella Cheese (Cultured Pasteurized Milk, Vinegar, Salt, Enzymes), Chicken (Roasted Chicken Crumbles [Chicken, Salt, Garlic, Onion Powder, Spices], Chicken Breast Meat), Ricotta Cheese (Whey, Milk, Cream, Vinegar), Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Cream (Milk, Cream), Lactose, Unsalted Butter (Cream), Whey, Nonfat Dry Milk, Sunflower Oil, Vegetable Fibers, Sour Cream (Cultured Cream), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), 2% or Less of Salt, Natural Flavor, Natural Chicken Flavor (Natural Flavor, Maltodextrin, Yeast Extract, Salt, Lactic Acid, Chicken Fat, Chicken), Corn Starch and Potato Fiber, Spices, Maltodextrin, Yeast Extract Contains: Wheat, Eggs, Milk, Lactose

Directions for use: Directions: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1 Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with parmigiano reggiano. If frozen, do not thaw; cook additional 1 minute. Serving Suggestions: Pair with Giovanni Rana Portobello Mushroom Sauce. Or try Tortelloni in pumpkin soup Simmer prepared pumpkin soup. Add prepared Tortelloni and cranberries, previously soaked in balsamic vinegar. Garnish with Greek yogurt. Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month. After opening use within 3 days. Storage recommendation: Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month.

Directions for use: Directions: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1 Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with parmigiano reggiano. If frozen, do not thaw; cook additional 1 minute. Serving Suggestions: Pair with Giovanni Rana Portobello Mushroom Sauce. Or try Tortelloni in pumpkin soup Simmer prepared pumpkin soup. Add prepared Tortelloni and cranberries, previously soaked in balsamic vinegar. Garnish with Greek yogurt. Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month. After opening use within 3 days. Storage recommendation: Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month.