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