Traditional Italian Sausage Malloreddus and Spinach Ricotta Tortelli Recipes

This feature offers two traditional Italian pasta recipes ideal for family meals or those feeling adventurous in the kitchen.

Sausage Malloreddus (Serves 4-6) The recipe uses fennel seeds, dried red chilli, rosemary, garlic, Italian sausages, white wine, tomatoes, malloreddus pasta, parmesan, and fresh oregano. The fennel, chilli, and rosemary are crushed and fried with garlic before adding sausage meat. White wine and tomatoes are added and cooked gently for a couple of hours. The pasta is boiled and combined with the sauce, finished with parmesan or toasted breadcrumbs.

Spinach & Ricotta Tortelli (Serves 6) The pasta dough is made from ’00’ pasta flour, salt, eggs, and olive oil, kneaded and rested. The filling combines cooked spinach, ricotta, nutmeg, breadcrumbs, parmesan, salt, and pepper. The dough is rolled thin, filled with the spinach mixture, folded, sealed, and cut into tortelli shapes. They are boiled for three minutes and served with olive oil and parmesan.

These recipes highlight the use of fresh ingredients and traditional techniques, bringing authentic Italian flavors to your table.