Italian Sausage & Ricotta Tortelloni with a Nduja Crumb
Drogo
2
5 minutes
10 minutes
These Italian sausage tortelloni are packed with the rich, savoury flavours of Luganega Italian sausage and creamy ricotta, creating delicious little pockets of handmade pasta. The combination delivers the comforting flavour of an Italian sausage sandwich in an elegant pasta dish, with every bite filled with rich, meaty and cheesy flavours. Perfect for a comforting dinner or a special Italian-inspired meal, these tortelloni are deliciously satisfying.
While the handmade tortelloni are delicious simply tossed with olive oil and Parmesan, an nduja tortellini-style twist takes them to the next level. A crispy nduja crumb adds a delicious spicy crunch that contrasts beautifully with the soft pasta and creamy filling. Any leftover crumb can also be used to add texture and heat to other pasta dishes, salads, pizzas or even a morning omelette.
Ingredients
A drizzle of olive oil
250g Italian Sausage & Ricotta Tortelloni
2 tbsp fresh 'Nduja
3 tbsp Panko breadcrumbs
- 2 cloves garlic, crushed or grated
Zest of 1 lemon
- 2 tbsp of parsley, chopped
Knob of butter
Directions
Boil the water for the pasta
Heat the olive oil over a medium heat in a frying pan, then add the garlic and fry for 30 seconds until fragrant.
Add to the frying pan the breadcrumbs, chopped parsley leaves, lemon zest and nduja and fry over a gentle heat for 7-8mins until they start to crisp up. Remove from the pan and set aside when cooked.
Meanwhile, add the pasta, cooking for the amount of time stated on the packet.
Drain the pasta, add a knob of butter or olive oil to the saucepan used and re-add pasta to coat.
Serve on a plate with nduja crumb, and garnish with parsley and parmesan. Enjoy!
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