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Sausage-Stuffed Tortellini with Blush Cream Sauce

Once you know how easy it is to make our tasty homemade pasta, a whole new world of pasta shapes opens up to you again!


Once the sausage has been fully cooked and cooled slightly, place it in a food processor to finely mince it since only a small amount of filling can fit into each tortellini. After rolling the dough as thin as possible (this is key!), cut out with a ravioli cutter or a 3-4" circle and place a scant teaspoon size ball of the filling into the center of each. If you over-stuff them, they will break apart as they boil.

To seal, brush a bit of water around the outside edge of the circle. Fold in half, pressing out the air around the filling as you go, and pinch the edges together to seal. Slightly stretch the two ends, fold them around your finger and dab another bit of water on one end then pinch together to seal.

Sausage-Stuffed Tortellini with Blush Cream Sauce
Prep time:
Cook time:
Total time:
Serves: 4
  • 4oz GF Italian sausage, casings removed
  • ¾ cup packed fresh spinach leaves
  • 1 egg yolk
  • ⅓ cup ricotta cheese
  • ¼ cup fresh Italian parsley, chopped
  • ¼ tsp dried sage
  • ⅛ tsp nutmeg
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1⅔ cup crushed tomatoes
  • 6 Tbsp white wine
  • ⅔ cup cream or canned coconut milk
  • Handful fresh basil, chopped
  • Salt and pepper to taste
  • 3 Tbsp finely grated (powdered style) Parmesan cheese
  1. Prepare the dough and cover with plastic wrap until needed.
  2. For the filling, fry the sausage in a large skillet breaking up until fully cooked. Stir in spinach, cooking until wilted. Drain off fat and remove from heat to allow to cool slightly. Place in a food processor and pulse until finely minced. Once sausage mixture is cool, add remaining ingredients, stirring to combine. Chill until ready to use.
  3. To shape tortellini, roll dough out as thin as you can and cut using a 3-4” round cookie cutter. Place a scant ½ tsp of filing in center of circle. Wet edges and fold in half, pressing gently around the filling to remove any air pockets. Pinch and flatten the two ends, stretching slightly, wet tips and stick them together by wrapping around your finger and pinching.
  4. Set on a rack and let them dry for 20 minutes before boiling in salted water for 12-14 minutes. This will also help the edges to seal, preventing the filling from coming out when boiling.
  5. For sauce, sauté garlic in oil until fragrant. Add tomatoes and wine and cook until comes to a simmer. Stir in cream, and bring back to a simmer. Remove from heat and add remaining ingredients, stirring until smooth.
For a dairy free version, replace the ricotta in the filling with some pureed tofu or cashew cream and omit the cheese from the sauce.
For a meat free version, replace the sausage with sliced mushrooms. Prepare mushrooms in same way.


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