Italian Sausage Tortelloni with Sage Butter, Grissini Crumb & Parmigiano Reggiano
Italian Sausage Tortelloni with Sage Butter, Grissini Crumb & Parmigiano Reggiano

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Italian Sausage Tortelloni with Sage Butter, Grissini Crumb & Parmigiano Reggiano

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.

INGREDIENTS

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.

GARNISH INGREDIENTS

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)
Sausage Tortelloni 200g 324kCal
Sage Butter 25g 100kCal
Grissini Crumb 4g 25kCal
Parmesan 7g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

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.

Ingredients

INGREDIENTS

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.

GARNISH INGREDIENTS

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)

Recipe Card

Find recipe card here

Nutrition

Italian Sausage Tortelloni, Sage Butter, Grissini & Parmesan

Grams Calories (per portion)
Sausage Tortelloni 200g 324kCal
Sage Butter 25g 100kCal
Grissini Crumb 4g 25kCal
Parmesan 7g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

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