Tortellini with Celeriac, Chilli, Marjoram and Sheep's Milk Ricotta
You will receive 5 little tortellini. Made in house at Spring - our egg enriched pasta dough is filled with sweet and nutty Fern Verrow celeriac, marjoram and dried red chilli, folded through clean and fresh sheep's milk ricotta.
Simply place into boiling, well salted water for approximately 3 minutes and serve with a little melted butter that has been infused with sage. Finish with a little freshly grated parmesan and you’re good to go!
Allergens: Egg, Gluten, Milk