Fresh Stuffed Pasta in a Cauldron Sausage & Tomato sauce

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Looking for a meal to impress? This recipe ticks all the boxes. The silky smooth pasta, filled with spinach and ricotta tossed in a fresh tomato and garlic sauce is delicious - but the star of the show here is the Cauldron Lincolnshire Sausages. They’re packed full of flavour and the perfect swap for a meat sausage to take your dish to the next level. You have to try this recipe & tell us what you think

Directions

Looking for a meal to impress? This recipe ticks all the boxes. The silky smooth pasta, filled with spinach and ricotta tossed in a fresh tomato and garlic sauce is delicious - but the star of the show here is the Cauldron Lincolnshire Sausages. They’re packed full of flavour and the perfect swap for a meat sausage to take your dish to the next level. You have to try this recipe & tell us what you think

  1. To make your pasta dough, mix the flour, oil, egg and salt in a stand mixer or by hand, adding water if necessary, until a ball of dough forms. Transfer the dough to a lightly floured surface and knead for 3-5 mins or until smooth and elastic. Wrap in plastic and leave to rest for 30 mins. 
  2. Wilt the spinach in a pan then squeeze dry, cool and chop finely.
  3. In a medium bowl add the fresh ricotta, pecorino, chopped spinach, lemon zest, nutmeg, salt and pepper. Combine until fully incorporated. Set aside.
  4. Divide the pasta dough into 6 portions and cover with a damp tea towel to prevent drying out. Set your pasta machine to the widest setting. Flour your dough and rollers. Flatten the dough into a rectangle and feed through the machine, repeat 4-5 times. Then feed the dough narrowing the machine settings 1 notch at a time. Repeat with the remaining portions of dough, stacking as you go. 
  5. Place a pasta sheet lengthwise on a floured surface. Place a heaped tablespoon of filling at 4cm intervals on the sheet. Fold the opposite over so it covers the filling. Use your fingers to seal the edges around each bit of filling. Cut into half moons and gently place on a floured tray. 
  6. Put some water on to boil and season well with salt.
  7. For your sauce, heat the olive oil in a saute pan and add your sliced sausages. Colour well on both sides, lower the heat and add your chilli flakes and sliced garlic. Shortly after, add your tomatoes. Add a splash of water and loosely cover with a lid. Season with salt and pepper. Allow the tomatoes to wilt and leach their juices. When the sauce is a good consistency, add some torn basil and then a splash of cream.
  8. Boil your pasta for 2 minutes and then drop directly into the sauce. Finish with the butter (if using) and pecorino.
  9. Plate and garnish with a little more basil, pecorino and olive oil.