Italian Sausage Tortellini

Italian Sausage Tortellini is a delicious and comforting pasta dish featuring soft green pasta parcels filled with tasty Italian sausage. Served with a rich tomato and basil sauce, creamy Parmesan sauce or your favourite accompaniment, it makes a lovely meal for family and friends. Finished with freshly grated Parmesan and fresh herbs, this is a wonderfully satisfying taste of Italy.

Prep Time 25

Cook Time 25

Total Time 50

Servings People

Ingredients

For the Green Pasta:

200 g plain flour
100 g spinach fresh
2 large eggs free range
1 tbsp olive oil
1 pinch salt

For the Italian Sausage Filling:

300 g Italian sausages skins removed
1 small shallot finely chopped
1 clove garlic crushed
30 g Parmesan cheese grated
1 tbsp fresh parsley chopped
½ tsp dried oregano
Black pepper to taste

For the Tomato and Basil Sauce:

2 tbsp olive oil
1 small onion finely chopped
2 cloves garlic crushed
400 g chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
basil leaves fresh
salt to taste
black pepper to taste

To Serve:

Instructions

Wash the spinach and cook it briefly in boiling water until wilted. Drain thoroughly and squeeze out as much moisture as possible.
100 g spinach
Blend the spinach until smooth and allow it to cool. Place the flour and salt in a mixing bowl, then make a well in the centre. Add the eggs, olive oil and spinach purée.
200 g plain flour, 2 large eggs, 1 pinch salt, 1 tbsp olive oil
Mix everything together until a dough forms. Knead for approximately 8–10 minutes until smooth and elastic. Wrap in cling film and leave to rest for 30 minutes.
Remove the skins from the Italian sausages and place the meat in a frying pan. Add the chopped shallot and garlic.
300 g Italian sausages, 1 small shallot, 1 clove garlic
Cook over a medium heat, breaking the sausage meat into small pieces as it browns. Make sure the sausage is thoroughly cooked.
Remove from the heat and allow it to cool. Stir in the Parmesan, parsley, oregano and black pepper. Mix well so the filling is evenly combined.
30 g Parmesan cheese, 1 tbsp fresh parsley, ½ tsp dried oregano, Black pepper
Divide the rested pasta dough into manageable portions. Roll each portion through a pasta machine or with a rolling pin until very thin.
Cut the pasta into circles approximately 7–8cm across. Place a small teaspoon of sausage filling in the centre of each circle.
Brush the edges lightly with water and fold the pasta over to form a half-moon shape. Press the edges firmly together, removing any trapped air.
Bring the two corners of each half-moon together around your finger and press them firmly to form the traditional tortellini shape.
Place the finished tortellini on a lightly floured tray while you prepare the remaining pasta.
Heat the olive oil in a frying pan and gently cook the onion for 4–5 minutes until softened.
2 tbsp olive oil, 1 small onion
Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée and oregano.
2 cloves garlic, 400 g chopped tomatoes, 1 tbsp tomato purée, 1 tsp dried oregano
Simmer gently for approximately 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.
salt, black pepper
Tear the fresh basil leaves and stir them through just before serving.
basil leaves
Bring a large saucepan of salted water to the boil. Add the tortellini in batches, taking care not to overcrowd the pan.
Cook for approximately 3–5 minutes, depending on the thickness of the pasta, until tender and cooked through. Fresh tortellini will often rise towards the surface, but always check that the pasta and sausage filling are fully cooked.
Remove with a slotted spoon and drain gently.
Arrange the cooked tortellini in warm serving bowls. Spoon over the tomato and basil sauce, making sure each portion receives plenty.
Finish with freshly grated Parmesan, a few torn basil leaves and a little drizzle of olive oil.
Parmesan, basil leaves, extra virgin olive oil
Serve immediately while everything is lovely and warm.

Equipment

food processor or blender
large mixing bowl
Rolling Pin or pasta machine
Sharp Knife or pastry cutter
Pasta cutter
Large Saucepan
Frying Pan
slotted spoon

Notes

Alternative Sauces:

You can easily change the character of this dish by using a different sauce.

- Creamy Parmesan sauce for a rich and indulgent meal.

- Garlic butter and parsley for a simple accompaniment.

- Creamy mushroom sauce for an earthy flavour.

- Basil pesto for a fresh Italian finish.

- Arrabbiata sauce for a little chilli heat.

A Few Tips:

Spinach: Squeeze the spinach thoroughly after cooking. Too much moisture can make the pasta dough sticky.

Sausage meat: Italian sausages with fennel and garlic make a particularly tasty filling.

Pasta thickness: Roll the pasta thinly so the tortellini remain delicate rather than doughy.

Filling: Avoid overfilling the pasta parcels, as this makes them difficult to seal.

Make ahead: You can prepare the tortellini in advance and refrigerate them for a short time before cooking. Keep them covered so they don't dry out.

Freezing: Arrange uncooked tortellini in a single layer on a tray and freeze. Once solid, transfer to a freezer-safe container. Cook from frozen, allowing a little extra cooking time.

Nutrition