Spicy 'Nduja Sausage & Scamorza Ravioli with a Sage Butter Sauce

Imagine a languorous late afternoon in the far southern region of Calabria. You take an outdoor seat at a café, legs in the sun but your head shaded by a large awning. Settling in for the remainder of the day’s sun, you watch life pass by. Nuns lick brightly-coloured gelato from cones, dogs lie on cobblestones made hot by the sun and Mount Stromboli, an active volcano straddling an eponymous island in the Tyrrhenian Sea, can be seen on the horizon. As the sun rescinds and the warm Calabrian evening sets in, the donna, Elisabetta, brings you her house special: ravioli, handmade in her kitchen and stuffed with a regional delicacy: ‘nduja.

‘Nduja, for the uninitiated, is a spicy sausage from Calabria, made with the region’s native chillies, and has a spreadable, pâté-like consistency not dissimilar to Spain’s sobrassada. In this recipe, inspired by this scene of slow-paced Calabrian life, we’ve combined ‘nduja with scamorza cheese (a sort of smoked mozzarella), tempering the ferocious heat of the ‘nduja whilst transforming its deep red colour to a pretty coral. Be warned, though: this is still one of the spiciest dishes we serve at Pasta Evangelists - but for lovers of spice and rich, savoury flavour, we think you’ll find it just delicious.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.