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Cheese tortellini filled with ricotta & romano cheeses
Greenveil's read: acceptable.
- Moderate
- Dough52.8%—
- Semolina flour27.3%—
- Semolina flour12.7%—
- E37512.7%—
- Ferrous sulfate23.6%—›
- Thiamin mononitrate11.8%—›
- E1015.9%—
- Folic acid3%—›
- Water1.5%—›
- Eggs0.7%—›
- Filling0.4%—
- Ricotta cheese0.2%—
- Whey0.2%—›
- Cream0.2%—›
- Vinegar<0.1%—›
- Salt<0.1%—›
- Stabiliser<0.1%—
- Cracker meal<0.1%—
- Fortified wheat flour—
- E375—
- Ferrous sulfate—›
- Thiamin mononitrate—›
- E101—
- Folic acid—›
- Soya oil—›
- Romano cheese—
- Sheep's milk—
- Cow's milk—
- Lactic ferments—
- Salt—›
- Enzyme—›
- Salt—›
- Garlic—›
- Natural flavouring—
- Spice—›
Show original label text
Dough mixture: enriched semolina flour (semolina flour [niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid]), water, pasteurized eggs. filling: ricotta cheese (whey, cream, vinegar, salt, stabilizers), cracker meal (enriched wheat flour {niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid}, soybean oil), romano cheese (pasteurized sheep's milk/cow's milk, cheese culture, salt, enzymes), salt, garlic powder, natural flavoring, spices.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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