Celebrating some of the finest ingredients of the Italian South, our ‘nduja & burrata tortelloni form a mouth-wateringly decadent dish. The characteristic, fiery richness of ‘nduja is suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses. Buttery and milky, burrata is crafted by artisan cheesemakers in Puglia, the ‘heel’ of Italy’s ‘boot’.
Pronounced an-du-yah, the spicy and spreadable ‘nduja hails from Calabria, likewise situated in the south. This salume (cured meat) blends rich cuts of pork, such as the belly and shoulder, with sweet and spicy paprika and hot, smokey Calabrian pepper. This results in a moreish, meaty spread that boasts a deep, smokey and spicy flavour that pairs perfectly with delicate burrata, and shines in our tortelloni. We typically serve this tortelloni with a burro e salvia, meaning sage butter. This lends an earthy aroma to the dish, that enhances the naturally smokey flavour of the filling. Be transported to the stunning Italian south via this summer pasta recipe.
Our recipe for 'nduja sausage & burrata tortelloni with a sage butter sauce
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 723kcal
For the filling
- 1 cup burrata cheese
- ¾ cup ricotta
- 100g ‘nduja sausage
For the tortelloni
- For all you need, see our guide to making fresh egg pasta.
For the sauce and topping
- 100g butter
- 8-10 sage leaves
- Black pepper
- Salt to season (if necessary)
To make your tortelloni
- In a large mixing bowl, combine the fresh burrata, ricotta and ‘nduja sausage, stirring gently until well combined. You’ll know the ‘nduja is well dispersed when the mixture turns orange in colour.
- Cover the mixture and place in the fridge
- To make your fresh pasta dough, follow our simple egg pasta recipe.
- Shape your tortelloni following our instructional video:
To make your sage butter
- Place your room-temperature butter in a mixing bowl.
- Wash and roughly chop the sage.
- Incorporate the sage leaves into the butter. While you can use a food processor to speed up the process we’d recommend doing it by hand as you’ll have more control over how combined you want your mixture to be.
- If necessary, add salt to taste. Season with black pepper and mix until well incorporated.
Chef’s tip: To store your butter, place the butter on a sheet of cling-film, in a rough log shape. Wrap the butter log, twisting either end of the cling-film. Holding either end, lightly roll the log on your worktop, to tighten the wrap, and neaten the shape. Place in the refrigerator until ready to use - you can slice individual portions from this log, as and when is needed.
- In a pan of generously salted boiling water, cook your tortelloni for around 3 minutes.
- In the meantime, transfer your compound butter to a pan, and heat gently until melted and deep golden in hue.
- Once the tortelloni are cooked, strain the pasta and add this to the pan with the sage butter. Mix until well-coated, and serve with a generous helping of Italian cheese.
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