Spring Lamb Tortelloni with Rosemary Butter & Parmesan
Spring Lamb Tortelloni with Rosemary Butter & Parmesan

/ serving

Spring Lamb Tortelloni with Rosemary Butter & Parmesan

Tortelloni – literally “big tortellini” – originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but popular legend has it that the innkeeper of a tavern in Bologna created it to resemble Venus’ belly button, having caught a glimpse of its splendour after spying on her and Jupitus through the keyhole of their bedroom.

This week's tortelloni are new to the Pasta Evangelists menu, with a limited edition filling of spring lamb. The wonderful cut we use has a beautiful amount of fat, which bastes as it cooks, prospering over a long period of time. We nestle the lamb within each tortellone and serve with an aromatic rosemary butter, as well as tangy Parmesan to balance the flavour of the sweet, succulent lamb. 

Photo by: @thehangryhuman

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water                                    

Filling (44%) Lamb (42%), Onions, Celery, Carrots, Red Wine (Sulphites), Mint, Olive Oil, Salt

Rosemary Butter (25g, 150kCal): Butter (Milk), Rosemary, Salt, Black Pepper

Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

Find recipe card here

METHOD

  1. Bring a large saucepan of salted water to boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test the edge of one of the tortelloni before removing from the water).
  3. Put the rosemary butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Lift the tortelloni out of the water and transfer to the butter.
  5. Sprinkle the tortelloni with the Parmesan. Buon appetito.

Tortelloni (350g, 410kCal)

Rosemary Butter (25g, 150kCal)

Parmesan (8g, 42kCal)

Story

Tortelloni – literally “big tortellini” – originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but popular legend has it that the innkeeper of a tavern in Bologna created it to resemble Venus’ belly button, having caught a glimpse of its splendour after spying on her and Jupitus through the keyhole of their bedroom.

This week's tortelloni are new to the Pasta Evangelists menu, with a limited edition filling of spring lamb. The wonderful cut we use has a beautiful amount of fat, which bastes as it cooks, prospering over a long period of time. We nestle the lamb within each tortellone and serve with an aromatic rosemary butter, as well as tangy Parmesan to balance the flavour of the sweet, succulent lamb. 

Photo by: @thehangryhuman

Ingredients (allergens in bold and underlined)

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water                                    

Filling (44%) Lamb (42%), Onions, Celery, Carrots, Red Wine (Sulphites), Mint, Olive Oil, Salt

Rosemary Butter (25g, 150kCal): Butter (Milk), Rosemary, Salt, Black Pepper

Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

Recipe Card

Find recipe card here

METHOD

  1. Bring a large saucepan of salted water to boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test the edge of one of the tortelloni before removing from the water).
  3. Put the rosemary butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Lift the tortelloni out of the water and transfer to the butter.
  5. Sprinkle the tortelloni with the Parmesan. Buon appetito.

Nutrition

Tortelloni (350g, 410kCal)

Rosemary Butter (25g, 150kCal)

Parmesan (8g, 42kCal)