Handmade Onion Tortelli

Tortelli alla Cipolla (Onion Tortelli) are an original and sophisticated version of fresh egg pasta. The filling combines the delicate texture of ricotta and the savory flavor of Parmigiano Reggiano DOP with the aromatic sweetness of red onion jam, enriched with spices and the mellow notes of brandy. A genuine and surprising dish, free from preservatives and additives, that brings a perfect balance of tradition and creativity to the table.

The Luna Lab pasta factory was born from the experience of a family of Emilian restaurateurs since 1972. The first restaurant quickly became famous for its authentic cuisine, fresh pasta, and family atmosphere.
The passion for authentic flavors has been passed down from generation to generation to their children, where it lives on both in the restaurant and in the artisanal fresh pasta workshop.
A project that combines ancient roots and innovation to bring true Italian and, above all, Emilian flavor to the table.

Luna Lab's products use only genuine local ingredients, such as free-range eggs, Parmigiano Reggiano DOP, and fresh ricotta from the dairy, all without preservatives or flavor enhancers. The recipes are traditional, handed down from generation to generation and carefully crafted by the expert hands of the rezdore (the cooks who guard the fresh pasta).

Luna Lab's philosophy is simple yet precise: experience, passion, and tradition, enhanced by modern technologies that guarantee safety and quality. The result is fresh, ready-to-cook pasta that brings the pleasure of authentic, lovingly prepared cuisine to every home.

Characteristics

Tortelli alla Cipolla (Onion Tortelli) are distinguished by the purplish color of their pasta, derived from the beetroot, and their regular shape, which encloses a soft and fragrant filling. The texture of the pastry is thin yet firm, while the filling offers a harmonious and balanced creamy flavor. The overall flavor is characterized by the contrast between the sweetness of the red onion, the freshness of the ricotta, and the savory notes of the Parmigiano Reggiano DOP, with a spicy and aromatic aftertaste.

Pairings

These tortelli are best served simply with melted butter and sage, or with a drizzle of extra virgin olive oil and Parmigiano Reggiano DOP. For those seeking a bolder flavor, they're excellent with a cream of aged cheeses or a light mushroom sauce.
For wine pairing, we recommend soft, aromatic white wines like Malvasia or Riesling, or young, fruity reds like Lambrusco, which balance the sweet, spicy notes of the filling.

Fresh egg pasta with filling. Ingredients: Soft WHEAT flour, EGGS, beetroot, ricotta 50% (WHEY, MILK, garlic), 24-month Parmigiano Reggiano DOP (MILK, salt, rennet), red onion jam 25% (red onion, sugar, bay leaves, Divino vinegar (SULPHITES), brandy), nutmeg, salt. May contain traces of SOY and MUSTARD.
No additives or preservatives

Refrigerate the tortelli immediately upon receipt and consume them by the indicated date. Each product will last at least 20 days from receipt if stored in the refrigerator.
You can freeze them before the expiration date and keep them in the freezer for up to 3 months.

Energy value 276 kcal/ 1155 Kj
Fat 8g (of which saturated 4g)
Carbohydrates 37 g (of which sugars 1.5 g)
Protein 12 g
Salt 1.2