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Italian Sausage & Ricotta Tortelloni with a 'Nduja crumb

  • Feeds 2 people
  • Prep time 00h 05
  • Cook time 00h 10

The wonderful savoury aroma and flavours which burst from these hot pockets of pasta is not to be believed until sampled - if you like an Italian sausage sandwich, these are definitely for you! Luganega is the variety of Italian sausages used in these delicious tortellonis, combined with a little ricotta cheese.

These handmade tortelloni are perfect on their own, and then tossed in olive oil and parmesan, but we took it one step further and made a 'nduja breadcrumb to add a spicy crunch. If you have any crumb leftover, it’s prefect on any other pasta dishes, salads, pizzas or even your morning omelette!  

  1. Boil the water for the pasta
  2. Heat the olive oil over a medium heat in a frying pan, then add the garlic and fry for 30 seconds until fragrant.
  3. 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.
  4. Meanwhile, add the pasta, cooking for the amount of time stated on the packet.
  5. Drain the pasta, add a knob of butter or olive oil to the saucepan used and re-add pasta to coat.
  6. Serve on a plate with nduja crumb, and garnish with parsley and parmesan. Enjoy!

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