4  cheese  Tortellini

1. Bring 2 L of water to a boil.
2. Add pasta, stir gently, allow water to return to a gentle boil, and cook* for 4 minutes. If frozen, do not thaw; cook for 1 minute more.
3. Drain and serve immediately with your favourite O Sole Mio sauce.

*Cook until the internal temperature reaches 165 °F (74 °C).

Pasta: Durum wheat semolina, Wheat flour, Water, Liquid whole eggs. Filling: Ricotta soft fresh cheese (whey, milk, salt, citric acid), Toasted wheat crumbs, Parmesan Cheese (pasteurized part skim milk, bacterial culture, salt, microbial enzyme), Milk, Water, Imported hard ripened cheese (milk, salt, microbial enzyme, lysozyme), Imported DOP parmigiano reggiano parmesan cheese (cow’s milk, salt, rennet), Canola oil, Asiago cheese shredded (milk, bacterial culture, salt, lipase, microbial enzyme, modified milk ingredients), Whey, Enzyme modified romano cheese, Cheese flavouring preparation (natural flavour, water, sunflower oil, salt, skim milk powder), Salt, Wheat flour, Butter, Modified corn starch, Sunflower Oil, Yeast extract, Parmesan cheese (milk, bacterial culture, salt, lipase, microbial enzyme), Spices, Xanthan gum