Imagine a languorous late afternoon in the far southern region of Calabria. You take an outdoor seat at a café, legs in the sun but your head shaded by a large awning. Settling in for the remainder of the day’s sun, you watch life pass by. Nuns lick brightly-coloured gelato from cones, dogs lie on cobblestones made hot by the sun and Mount Stromboli, an active volcano straddling an eponymous island in the Tyrrhenian Sea, can be seen on the horizon. As the sun rescinds and the warm Calabrian evening sets in, the donna, Elisabetta, brings you her house special: ravioli, handmade in her kitchen and stuffed with a regional delicacy: ‘nduja.
‘Nduja, for the uninitiated, is a spicy sausage from Calabria, made with the region’s native chillies, and has a spreadable, pâté-like consistency not dissimilar to Spain’s sobrassada. In this recipe, inspired by this scene of slow-paced Calabrian life, we’ve combined ‘nduja with Taleggio cheese, tempering the ferocious heat of the ‘nduja whilst transforming its deep red colour to a pretty coral. Be warned, though: this is still one of the spiciest dishes we serve at Pasta Evangelists - but for lovers of spice and rich, savoury flavour, we think you’ll find it just delicious.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Semolina (WHEAT), WHEAT Flour, Pasteurised EGG, Water), Filling (Ricotta Cheese (Pasteurised Cow's MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Taleggio (MILK, Salt, Rennet), 'Nduja (Pork Fat, Pork Meat (Origin: Italy), Chilli, Salt), Grana Padano Cheese (MILK, Rennet, Salt, EGG Lysozyme), Potato Flakes, Olive Oil, Salt, Black Pepper)
Butter (MILK), Sage, Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 723kcal
Following nutritional information is per 100g:
- Energy 1321kJ
- Calories 317kcal
- Fat 19.3g
- Of which saturates 10.5g
- Carbohydrates 25.3g
- Of which sugars 1.3g
- Protein 11.6g
- Salt 1.1g
RECIPE CARD
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