Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino
Fresh filled egg pasta by Garofalo, made from egg pasta with a pork and Prosciutto di Parma filling.
Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino is a fresh filled egg pasta from the Garofalo Pasta Fresca Ripiena range. Shape type: tortellini. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: egg pasta 55% (soft wheat flour, egg 15.6% of the total, durum wheat semolina) with a filling of pork (22.3%), Prosciutto di Parma PDO (9%), breadcrumbs, Grana Padano PDO (5.4%), Caciocavallo Irpino cheese (0.4%), nutmeg, oregano, black pepper and garlic.
Cooking time: 3–4 minutes. Pack size: 230 g. Fresh pasta cooks quickly in plenty of boiling salted water and is drained while still firm to the bite. Filled pasta like this is usually dressed simply, with melted butter and sage or a light tomato sauce.
Allergens: contains gluten (wheat), egg, milk. May contain traces of soy, mustard.
Facts
| Raw material | Egg pasta, pork, Prosciutto di Parma, cheese |
|---|---|
| Duration | 3–4 min |
| Main use | Butter and sage, light tomato sauce |
| House range | Garofalo Pasta Fresca Ripiena |
How it connects to Pasta
Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina
- Part of
- Garofalo Pasta Fresca Ripiena, Tortellini
Frequently asked questions
How long do you cook Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino?
3–4 minutes, according to the official Garofalo website.
What is Garofalo Tortellino al Prosciutto di Parma con Caciocavallo Irpino made of?
Ingredients: egg pasta 55% (soft wheat flour, egg 15.6% of the total, durum wheat semolina) with a filling of pork (22.3%), Prosciutto di Parma PDO (9%), breadcrumbs, Grana Padano PDO (5.4%), Caciocavallo Irpino cheese (0.4%), nutmeg, oregano, black pepper and garlic.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
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Sources
Also listed under
- PastaPasta brands and producersGarofaloGarofalo Pasta Fresca Ripiena
- PastaFilled pastaGarofalo Pasta Fresca Ripiena