Tortellini alla Panna for 4
Heat & Eat
Freezer Friendly
Hand-rolled tortellini filled with spinach, ricotta & lemon. Served with a creamy white wine cheese sauce, ham & peas. This delicious dish was featured on Diner’s Drive-ins & Dives with Guy Fieri back in 2016.
Red Wagon Pizza was founded by the husband and wife duo of Peter and Jacquie Campbell, who spent years perfecting their pizza recipe. They start with a crust made with locally grown and milled flour made with organic heritage wheat, which is stretched thin and topped with only the highest-quality toppings. They’re par-baked, frozen, and ready to be finished to crisp perfection in your oven.
This package serves 4 people and includes:
- 4 packs of Tortellini (24 pc. Total)
- 3/4 lb Cheese Sauce
- Each tortellini measures 1.75"
- Tortellini ships frozen with dry ice
- Do not remove dry ice with bare hands
- Upon arrival, remove tortellini from packaging and place immediately in the freezer
- May be stored in the refrigerator for up to 3 days
- May can be stored in the freezer for up to 3 months
To Serve
- STEP 1: Bring 2 medium sauce pots filled with water to a boil
- STEP 2: Heavily salt one for tortellini – it should taste like seawater
- STEP 3: Thaw frozen sauce packet in un-salted pot for 5 minutes
- STEP 4: Carefully remove sauce packet from water with tongs
- STEP 5: Cut on corner & pour into sauté pan – set aside
- STEP 6: Remove tortellini from packaging & carefully place in salted, boiling water – one at a time. (If any stick together, carefully separate with a spoon in the water)
- STEP 7: Meanwhile, heat sauté pan with sauce to medium-low heat
- STEP 8: Stir often with spatula, scraping the side of the pan as you go. This will avoid scorching the cheese in the sauce)
- STEP 9: Bring sauce up to a light simmer – cook roughly 2 minutes until sauce reaches desired thickness
- STEP 10: Taste your sauce and add any additional seasoning at this time
- STEP 11: When tortellini are al dente (3-4 minutes in water) remove each individually with a slotted spoon and place in the sauce
- STEP 12: Coat the pastas evenly with sauce
Pro tip: lightly drizzle your favorite olive oil just before enjoying.
Pasta dough (wheat flour, egg yolk, whole egg, olive oil, salt), Ricotta-Spinach Filling (Ricotta (whole milk, heavy cream, apple cider vinegar, lemon juice, salt, pepper), yellow onion, garlic, spinach, salt, black pepper, lemon), White Wine Cream Sauce (white wine, black pepper, shallot, garlic, heavy cream, salt, mozzarella, provolone, parmesan), peas, ham.
Guy Fieri-Approved Loaded Thin Crust Pizzas
Guy Fieri-Approved Loaded Thin Crust Pizzas
Red Wagon Pizza was founded by the husband and wife duo of Peter and Jacquie Campbell. Peter grew up making pizza with his mom and Pop Pop; for him, every Friday night was pizza night, and neighbors would swing by to join in the fun. The Campbells continued this tradition from their South Minneapolis home after getting married, and in 2014, they opened Red Wagon Pizza Co.
These pizzas took years to perfect. They start with a crust made with locally grown and milled flour made with organic heritage wheat, which is stretched thin and topped with only the highest-quality toppings. They’re par-baked in a wood-fired oven, frozen, and ready to be finished to crisp perfection in your oven. Even Guy Fieri can’t get enough of this pizza!
