Tortelli with Mozzarella di Bufala, Tomato and Basil
Cook from frozen. Throw into salted boiling water (1 liter of water for 100 g of pasta). Cook for 4 to 5 minutes after boiling resumed. Gently stir. Drain. Add dressing and serve.
Filling: buffalo Ricotta cheese (buffalo milk whey, buffalo milk cream, salt), Mozzarella di bufala campana cheese (Buffalo milk, natural whey starter, rennet, salt), tomato, bread (wheat flour, water, sunflower oil, yeast, malted cereal flour, salt, dextrose, milk), basil, salt, extra virgin olive oil, pepper. Pasta: durum semolina, egg, water.