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–+ servings

Sausage-Stuffed Tortellini with Blush Cream Sauce

Marla Hingley
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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 4

Ingredients
  

Filling

  • 4 oz GF Italian sausage casings removed
  • ¾ cup packed fresh spinach leaves
  • 1 egg yolk
  • 1/3 cup ricotta cheese
  • ¼ cup fresh Italian parsley chopped
  • ¼ tsp dried sage
  • 1/8 tsp nutmeg

Sauce

  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 2/3 cup crushed tomatoes
  • 6 Tbsp white wine
  • 2/3 cup cream or canned coconut milk
  • Handful fresh basil chopped
  • Salt and pepper to taste
  • 3 Tbsp finely grated powdered style Parmesan cheese

Instructions
 

  • Prepare the dough and cover with plastic wrap until needed.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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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