Egg pasta is rolled, stuffed, and pinched to create these elegant specialties. Offered in a variety of rich, natural, fillings, these bite-sized masterpieces are truly authentic and highly regarded in all of Italy.
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Varieties:
Tortellini(oni): Asiago Cheese
Veal Meat Agnolotti: Basil Pesto
Casoncello: Roasted Mushroom
Cooking Instructions:Place pasta in boiling salted water (approximately 3 to 4 quarts of water per pound) and stir. When pasta begin rising to the surface, lower boiling water to a simmer and cook as follows: Tortellini/Cappelletti - 2 to 3 minutes |