There is, of course, to be no denying that chorizo - or chouriço - is an indubitably Iberian sausage, hailing from Italy's Latin brothers Spagna and Portogallo. However, in our pasta evangelism we search far and wide for the perfect fillings for our little tortelloni, and, in this dish, one of our most beautiful creations has been born, so we hope you'll forgive our venturing beyond il bel paese.
Indeed, this week's tortelloni are individually made by hand before being filled with chorizo, a sausage renowned for its deep, savoury smokiness and gentle pimentón heat. To enhance the deep meat flavour of our tortelloni, we serve this dish with a side of sage butter - burro e salvia in Italian. And believe us, it's bonit- ... scusa, bellisimo!
INGREDIENTS (allergens in bold and underlined):
Pasta (56%), (Wheat), Egg (28%), Durum Wheat Flour, Salt, Water
Filling (44%): Ricotta Cheese (Milk), Chorizo (27%) (Pork, Paprika, Salt, Garlic, Dextrine, Dextrose, Lactose (Milk), Milk Protein, Milk Powder, Sugar, Pepper, Rosemary, Preservative: E250, Antioxidant: E301), Marinated Slow Roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano), Olive Oil, Dried Chilli
GARNISH INGREDIENTS: Parmesan Cheese (Milk), Sage Butter (Butter (Milk), Sage, Salt, Pepper)
Find the recipe card here.
Handmade Chorizo Sausage Tortelloni with Sage Butter
|Handmade Chorizo Sausage Tortelloni||200g||678kCal|
Please note the above nutritional guidance is based on our estimates only.