Cheese Tortellini with Spinach Pasta


Custom blend of domestic cheeses including ricotta, Swiss, and Parmesan.

At a Glance

Item Code



2/5 lbs

Case Count

585 each


1.5" x 1.5" Ring

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Recipe Ideas

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“Straw and Hay” Tortellini Skewer with Balsamic Reduction

Ingredients (4 servings):

  • 4 Tortellini (Spinach & Egg Dough) per skewer
  • ¼ lb fresh rosemary
  • 2 cups Balsamic vinegar
  • ½ cup light brown sugar
  • 1 ea tomato
  • TT olive oil
  • TT salt and pepper
  • 1 ea red Serrano pepper (julienned)


Reduce Balsamic vinegar with sugar and a splash of water on a slow simmer until syrupy to create Balsamic Reduction. Set aside and let cool to ambient temperature. Thaw tortellini. Place tortellini on the skewers. Lightly oil and mark on the grill if desired, otherwise just plate with a seasoned tomato slice drizzled with Balsamic reduction. Garnish with spicy Serrano pepper and rosemary.

About the Dish:

“Straw and Hay or ‘Paglia e Fieno’ in Italian is a customary dish that is typically made with two different types of long noodle pastas like tagliatelle (for example spinach and egg dough). The dish is named after the items which they loosely resemble when cooked and combined. This twist on a staple of traditional Italian cooking is a fun finger food great for parties!”

Cheese Tortellini in Crimson Pepper Broth

Ingredients (4 servings):

  • ½ lb Louisa tortellini
  • 4 ea red bell peppers (seeds removed)
  • 2 ea tomatoes (quartered)
  • 1 quart vegetable stock
  • ½ ea fennel bulb (shaved)
  • 1 ea bouguet garni
  • TT radicchio
  • TT fresh thyme
  • TT salt and white pepper


Simmer red pepper and tomatoes with stock and bouquet garni for two hours. Strain and season. Soak shaved fennel in ice water to crisp. Plate blanched tortellini in a bowl with shaved fennel and garnishes. Pour hot broth in the bowl tableside.

About the Dish:

“Tortellini in Italy is described to have a navel shape and there are a few different legends about the origin of the pasta. The common story line suggests the vision of a beautiful woman through a key hole in which only her navel could be seen. Infatuated by the woman’s beauty the creator of tortellini created the shape in the woman’s image and served it in soup.”

Cheese Tortellini with a Duet of Tomato Soup

Ingredients (4 servings):

  • ½ lb Louisa tortellini
  • 1 lb red tomatoes
  • 1 lb yellow tomatoes
  • 1 cup heavy cream
  • TT salt and white pepper
  • ½ lb celery
  • 1 ea small carrot (peeled)
  • TT fresh basil
  • 1 quart vegetable stock
  • 2 ea bouquet garni
  • Turnip and red chard for garnish
  • TT roux


Combine red tomatoes with carrot, bouquet garni, water ½ the stock and ½ the celery. Simmer together for about 2 hours then puree. Enrich with half of the cream, season and strain. Meanwhile, stew the yellow tomatoes with bouquet garni, remaining celery, stock and water. Repeat the process for the yellow soup. Adjust both soup consistancies with roux so that both have the same viscosity. Pour both soups in the bowl at the same time from opposite sides until they fill evenly. Garnish accordingly.

About the Dish:

“Inspired by modern contemporary cuisine, two in a bowl soups can be found at independent and chain restaurants across the globe. The contrast of colors make an interesting visual presentation.”

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