Making sausage is a difficult process, particularly the art of sausage twisting - there's a real knack to creating a proper salsiccia (twist), which Italians have definitely mastered. Sausage was first mentioned in history between 600-500 BC, when it was discovered that salt could preserve meat for longer. Tortelloni originate from the Emilia-Romagna region of Italy, particularly Bologna and Modena, where tortelloni have been crafted and filled with cured meats since the 1500s.
This week, our sausage tortelloni are accompanied by butter and sage sauce (burro e salvia), topped with crumbled grissini and Parmigiano Reggiano.
Allergens in bold and underlined):
Sausage Tortelloni: Pasta (56%): Wheat flour, Egg, Durum Wheat Flour, Salt, Water. Filling (44%): Italian Sausage (77%) (Pork Meat, Salt, Dextrose Natural Flavouring, Spices, Antioxidant: E300), Ricotta Cheese (Milk) (22%), Olive Oil, Rosemary.
Allergens in bold and underlined
Sage Butter: Butter (Milk), Sage Leaves, Salt, Black Pepper
Grissini Crumb: Wheat Flour, Olive Oil, Brewer's Yeast, Malted Wheat Flour
Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)
Find recipe card here
Italian Sausage Tortelloni, Sage Butter, Grissini & Parmesan
|Grams||Calories (per portion)
Please note the above nutritional guidance is based on our estimates only.