Tortellini beef and veal
Tortellini portobello and cheese
Tortellini veal and prosciutto
COOKING METHOD: Keep frozen until ready to cook. Bring to boil 2 to 3 liters of salted water for every 850 gr of pasta. Put the pasta in the boiling water for 10 to 12 minutes or according to your taste. Gently stir occasionally. Completely drain and serve with the sauce of your choice.