Stuffed Pasta with Lincolnshire Sausage & Tomato Sauce

Prep 45 mins
Cook 30 mins
Serves 4

Four words… Creamy, cheesy comfort food!
Soft pieces of fresh homemade pasta stuffed with spinach and ricotta coated in a rich tomato and sausage sauce using Cauldron Vegetarian Lincolnshire Sausages.

Vegetarian Lincolnshire Sausages Find out more

Ingredients

For the sauce:
4 Cauldron Lincolnshire Sausages, sliced
500g baby plum tomatoes
2-3 cloves garlic, thinly sliced
Fresh basil, a handful
Chilli flakes, a good pinch
3 tbsp olive oil
50g butter (optional)
30g pecorino cheese
Salt, and freshly cracked black pepper, to taste

For the filled pasta:
250g ‘00’ pasta flour
1 tbsp olive oil
2 medium eggs
½ nutmeg
Zest 1 lemon
150g baby spinach
250g Fresh ricotta
Salt and freshly cracked black pepper, to taste

Method

  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.
    In a medium bowl add the fresh ricotta, pecorino, chopped spinach, lemon zest, nutmeg, salt and pepper. Combine until fully incorporated. Set aside.
  3. 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.
  4. 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.
    Plate and garnish with a little more basil, pecorino and olive oil.