The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.”
RP’s fresh filled pasta keeps the focus on and the flavor in the filling. We make all of our fillings in-house, and strive to source our ingredients directly from local farms, including Wisconsin cheese.
Cooking Instructions: Prepare a pot of boiling water. We recommend 4 quarts of water per 1 lb. of RP’s filled pasta. With your hands, gently loosen the pasta. Once the water is at a rolling boiling, carefully place the loosened pasta into the water. Stir immediately to prevent the pasta from sticking together. Boil for 4-5 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Pasta may be par cooked, drained, tossed with 1 t of olive oil per lb., chilled, portioned in an air tight bag, and held up to 3 days.