CHEESE LOVERS SIGNATURE TORTELLONI

Durum wheat flour is a high-protein flour that provides structure and texture to pasta. It is minimally processed and retains more nutrients compared to refined flours. Its high gluten content makes it ideal for pasta production.

Water is used as a solvent and to hydrate ingredients in food production. It is essential for the texture and consistency of pasta dough. It does not contribute any nutritional value.

Eggs are a high-quality source of protein and essential nutrients like choline and vitamin D. They enhance the nutritional profile and richness of the pasta. Eggs are minimally processed and provide a complete amino acid profile.

Ricotta cheese is a fresh cheese made from whey, offering a creamy texture and mild flavor. It is a good source of protein and calcium. The cheese is minimally processed, retaining its nutritional benefits.

Whey is a byproduct of cheese production, rich in protein and essential amino acids. It enhances the protein content of the product. Whey is minimally processed and easily digestible.

Milk is a primary source of calcium and vitamin D, essential for bone health. It is used in cheese production to provide creaminess and nutritional value. Milk is minimally processed in this context.

Cream adds richness and a smooth texture to the cheese filling. It is a source of saturated fats and calories. Cream is minimally processed but should be consumed in moderation.

Vinegar is used as a natural preservative and flavor enhancer. It is derived from the fermentation of ethanol and is minimally processed. Vinegar does not contribute significant nutritional value.

Bread crumbs are used to add texture and binding to the pasta filling. They are made from baked bread and are minimally processed. Bread crumbs provide carbohydrates but limited nutritional value.

Wheat flour is used as a thickening agent and to provide structure. It is a source of carbohydrates and is minimally processed. Wheat flour is a common ingredient in pasta production.

Yeast is used as a leavening agent in bread crumbs, contributing to texture. It is a natural ingredient that undergoes fermentation. Yeast does not contribute significant nutritional value in this context.

Salt is used to enhance flavor and as a preservative. It is a natural mineral that is minimally processed. While essential in small amounts, excessive consumption can lead to health issues.

Mascarpone cheese is a rich, creamy cheese that adds flavor and texture. It is made from cream and is minimally processed. Mascarpone provides fats and some protein.

Pasteurized milk is used to ensure safety and extend shelf life while retaining nutritional value. It is a source of calcium and vitamin D. Pasteurization is a minimal processing method that maintains milk's benefits.

Citric acid is used as a natural preservative and to enhance flavor. It is derived from citrus fruits and is minimally processed. Citric acid does not contribute significant nutritional value.

Parmigiano Reggiano is a high-quality, aged cheese known for its rich flavor and nutritional benefits. It is a good source of protein and calcium. The aging process enhances its flavor and digestibility.