This decadent dish is all about the fiery Calabrian ‘nduja, cut through in part by the delicate, fresh burrata, one of Italy’s most beloved cheeses, crafted by Puglian artisans. Sage adds earthiness to the smoky, spicy sausage and creamy burrata, perfectly accompanied by the well-balanced hops and fruity notes of our beer.

Serves 4

Prep time: 60 minutes

Cook time: 10 minutes

Calories per serving: 723 kcal

Method

To make your tortelloni

• In a large mixing bowl, combine the fresh burrata, ricotta and ‘nduja sausage, stirring gently until well combined. You’ll know the ‘nduja is well dispersed when the mixture turns orange in colour.
• Cover the mixture and place in the fridge
• To make your fresh pasta dough, follow our simple egg pasta recipe.
•  Shape your tortelloni following our instructional video: HERE.
  
  

To make your sage butter

• Place your room-temperature butter in a mixing bowl. 
• Wash and roughly chop the sage.
• Incorporate the sage leaves into the butter. While you can use a food processor to speed up the process we’d recommend doing it by hand as you’ll have more control over how combined you want your mixture to be. 
• If necessary, add salt to taste. Season with black pepper and mix until well incorporated.
  
  

Chef’s tip: To store your butter, place the butter on a sheet of cling-film, in a rough log shape. Wrap the butter log, twisting either end of the cling-film. Holding either end, lightly roll the log on your worktop, to tighten the wrap, and neaten the shape. Place in the refrigerator until ready to use - you can slice individual portions from this log, as and when is needed.

Assemble your dish

• In a pan of generously salted boiling water, cook your tortelloni for around 3 minutes.
• In the meantime, transfer your compound butter to a pan, and heat gently until melted and deep golden in hue.
• Once the tortelloni are cooked, strain the pasta and add this to the pan with the sage butter. Mix until well-coated, and serve with a generous helping of Italian cheese.