Tortellini with Sheeps Milk Ricotta, Pumpkin and Sage
You will receive 5 little tortellini. Made in house at spring - our egg enriched pasta dough is filled with Fern Verrow roasted pumpkin, sheep's milk ricotta and sage. 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