Burrata and Truffle Tortelloni 3kg: Portion and Sauce Plan

By Beleaev Family | Beleaev Caviar & Gourmet

Cook burrata and truffle tortelloni directly from frozen, then choose either a measured bottarga finish or chilled salmon roe added after cooking. The two products are different roe formats: bottarga is cured mullet roe used as edible shavings, while salmon roe remains loose pearls. Neither is sturgeon caviar.

Current pasta pack

The La Tua Pasta burrata and truffle tortelloni listing confirms a 3kg frozen catering pack with cheese and summer-black-truffle filling. It is priced at £112.51 in the catalogue on 12 October 2026. The current direction is boiling from frozen for five to six minutes; follow the received pack, do not defrost before cooking and check the filling is hot.

Portion the frozen quantity

These are planning quantities based on frozen purchased weight, not guaranteed cooked weights or prescribed appetites. The cost covers pasta only, before delivery, discounts or toppings. Cook only the quantity needed and keep the remaining pasta frozen according to its label.

Keep the sauce simple

A light butter-and-cooking-water coating lets the pasta filling remain central. Olive oil or a restrained mushroom sauce are other routes on the current listing. Add either roe finish after the hot cooking is complete. Weigh bottarga after removing any inedible covering, and keep salmon roe under its own chilled instructions.

Measured serving with caviar or roe

Cook 600g burrata and truffle tortelloni for four people, then split the complete cooked batch into four plates and two equal samples per plate. Finish one half with 5g shaved bottarga and the other with 5g Wild Salmon XXL Roe.

• Yield: 4 split tasting plates
• Tortelloni: 150g frozen product per person
• Roe finish: 5g bottarga and 5g salmon roe per person

Ingredients and pack plan

Bottarga is cured mullet roe, while the second topping is salmon roe. Neither is presented as sturgeon caviar, and each remaining pack follows its own storage instructions.

Equipment

• Large pan, spider strainer and timer
• Digital scale and four warm plates
• Small pan and whisk for the butter emulsion
• Fine grater or peeler and non-metal roe spoon

Cook one pasta batch and divide the finishes

1. Keep the pasta frozen. Weigh 600g from the 3kg pack and return the remainder to frozen storage under its label without thawing it.
2. Cook the tortelloni. Put the frozen pasta into boiling water and begin with the current 5 to 6 minute pack direction. Confirm the delivered label and check that the filling is hot before draining.
3. Make a light coating. Melt 40g butter away from high heat and whisk in up to 80ml reserved cooking water. Toss the drained pasta gently.
4. Split four plates. Divide the entire cooked, dressed batch into four equal portions, then split each portion into two groups. Each group represents 75g frozen starting pasta; its cooked weight will differ.
5. Add bottarga to one half. Remove its membrane as needed, shave 20g edible bottarga and place 5g over the left side of each plate.
6. Add salmon roe to the other half. Place 5g Wild Salmon XXL Roe on the right side of every plate after the pasta is off the heat. Finish both halves with chives.

Protect the two roe formats

Weigh edible bottarga shavings rather than the untrimmed starting piece. Add salmon roe only after cooking is complete. Equal 5g toppings keep the choice open without assuming that one finish suits every guest.

Pasta corrections

• The tortelloni split: keep the boil controlled and lift pieces with a spider rather than tipping them into a colander.
• The butter pools: add cooking water gradually and toss only until a thin coating forms.
• The bottarga amount is short after trimming: cut a larger starting piece and weigh only the edible shavings.
• The salmon roe warms too far: plate the pasta first and bring the chilled roe out for the final step.

Allergens and storage boundary

Fish, milk, egg and wheat, including gluten, are present. The tortelloni label may list further allergens or cross-contact, including celery, crustaceans, mustard, nuts or soya, so read the exact pack. Keep unused pasta frozen and both roe products under their own labels. Serve the cooked dish promptly; no leftover life is given.

Questions before ordering

Is the bought pack the serving quantity?

No. Use the ingredient amounts in the serving plan and keep the unused product under its own label. A larger retail pack does not automatically change the number of guests or the portion on each plate.

Does an equal portion prove the best flavour?

No. Equal amounts let guests choose between the formats, but the guide does not report a blind tasting or a universal preference.

Can every opened ingredient share one storage period?

No. Read the exact product instructions and any use-by date for each ingredient. Keep ready-to-eat seafood away from raw-food equipment and serve assembled dishes promptly.

For food handling, consult Food Standards Agency chilling guidance and cooking guidance. For caviar format and quantities, see the caviar pack-size guide.