Tortellini with Peas, Broad Beans and Sheep's Milk Ricotta
You will receive 5 little tortellini. Made in house at Spring our egg enriched pasta dough is filled with a fresh and simple mix of peas, broad beans and sheep’s milk ricotta.
Simply place into boiling, well salted water for approximately 5 minutes and serve with a little melted butter that has been infused with sage. Finish with freshly grated parmesan and you’re good to go!
Allergens: milk, gluten, egg