Nduja Tortelloni with Red Pesto - La tua Pasta

Nduja Tortelloni with Red Pesto

Serves 1-2

Nduja is synonymous with the region of Calabria. This region of Italy is famous for enjoying the heat of spicy chilis and it should be no surprise that Nduja with its bright chilli red colour originates in Calabria.  This spicy and rich sausage is a perfect filling for tortelloni.  When married with a rich red Pesto made from sun-dried tomatoes, a perfect combination emerges as the heat of the chilis is offset by the sweet and tangy pesto. A dash of parmesan and the dish is complete.

Order our Nduja Tortelloni with Red Pesto to receive the ingredients to prepare a meal for 2 people in one click! It contains pasta, pesto and Parmesan topping.

Product Quantity

Nduja & Mascarpone Tortelloni


Red Pesto - Frantoio Sant'Agata (90g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

About Nduja Tortelloni with Red Pesto

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. In a large saucepan, add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the Tortelloni.
  3. Cook for 4-5 minutes, depending on preference.
  4. Put the Red Pesto in a pan and transfer the Tortelloni using a slotted spoon, making sure that some of the starchy pasta water makes it into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the Tortelloni.
  5. Stir the pesto into the Tortelloni gently and plate with Parmigiano Reggiano on top.

Buon Appetito!

Nduja & Mascarpone Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Ricotta cheese (Milk), Mascarpone cheese (49%) (Milk), Nduja (24%) (Pork meat, Calabrian hot pepper paste 15% (Calabrian hot peppers 95%, Salt), Salt, Spices, Dextrose, Antioxidant: sodium ascorbate); Extra virgin olive. Dusted with rice flour.

Red Pesto: Extra virgin olive oil 50%, Sun-dried tomatoes 24%, Concentrated basil, Cashew (Nuts), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Oregano, Mature cheeses, Parmesan cheese (Milk, Salt, Rennet), Acidity regulator: Lactic acid E 270.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1143 2411 1633
Energy (Kcal)/100g 272 586 392
Fat/100g 11.9 61 28
Of which Saturated/100g 5.9 8.6 19
Carbohydrate/100g 29.2 3 0
Of which Sugar/100g 1.3 0 0
Protein/100g 11.7 30 33
Salt/100g 0.9 1.8 1.6

Wheat, Egg, Milk, Nuts.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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