The filling is a little underseasoned, but the texture of the pasta and filling are not too bad.
Shop-bought ravioli and tortelloni are staples in my kitchen – I’ve even been known (with some chutzpah) to serve bowls of the stuff to friends, including well-known food writers, albeit improved with brown butter, crisp sage and hazelnuts, or in my signature ravioli lasagne.
Many of the tortelloni in my test packet have pasta so thin that the filling is visible, and it then spills out during the cooking, but that might be just this batch.
The pasta has a good texture, but the filling is under-seasoned, though it is nice and robust.
Whose tortelloni are pillows of pasta perfection, and whose taste like postage stamps?
