LA PASTA, ASIAGO TORTELLONI

Enriched durum flour is a refined grain product that provides carbohydrates and some vitamins. It is enriched with nutrients like niacin, thiamine, riboflavin, and folic acid to compensate for losses during processing. While it provides energy, it lacks the fiber and nutrients found in whole grains.

Asiago cheese is a dairy product rich in protein and calcium, supporting bone health. Made from pasteurized part-skim milk, it contains beneficial bacteria from cheese cultures. It adds flavor and nutritional value to dishes.

Ricotta cheese is a soft cheese made from whey, providing a good source of protein and calcium. It is made from pasteurized whole milk, ensuring safety and quality. Its creamy texture enhances the flavor profile of dishes.

Water is used as a solvent and to adjust the consistency of the pasta dough. It is a neutral ingredient with no direct nutritional impact. Essential for the hydration and mixing of ingredients.

Whole eggs are a high-quality source of protein and essential nutrients like choline and vitamin D. Pasteurization ensures safety by reducing the risk of salmonella. They contribute to the structure and richness of the pasta.

Bread crumbs are used as a filler and binder in pasta fillings, made from wheat flour, sugar, yeast, and salt. They provide texture but are nutritionally limited. Often used to enhance the consistency of the product.

Salt is used to enhance flavor and preserve the product. It is a common seasoning in processed foods. While necessary in small amounts, excessive consumption can lead to health issues.

Black pepper is a spice that adds flavor and contains piperine, which may enhance nutrient absorption. It is a natural ingredient with potential antioxidant properties. Used in small amounts, it contributes to the overall taste profile.