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Tortelli stuffed with asparagus and ricotta

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Nutritional information

295
calories

Tortelli stuffed with asparagus and ricotta

  • 1 hour and 30 minutes + 2 hours of rest for the pasta
  • Serves 5
  • Hard

Directions

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Easter is approaching and you have not yet thought about which first course to serve?

Well, you’re in luck; Antica Trattoria Cattivelli has just sent us a wonderful recipe for making tortelli with asparagus and ricotta, a great first course of fresh pasta.

On the other hand, this is the golden period for asparagus. The first ones are arriving, the crispest and tastiest, so why not take advantage of this unique ingredient?

Ingredients for making asparagus tortelli

For the dough

  • 300 grams of soft wheat flour 00
  • 3 tablespoons of extra virgin olive oil
  • 4 eggs
  • 5 grams of salt

Ricotta and asparagus filling

  • 250 grams of fresh Roman ricotta
  • 350 grams of asparagus
  • 100 grams of mascarpone
  • 6 tablespoons of grated Parmigiano Reggiano
  • 1 egg
  • 8 grams of salt

To season the tortelli

  • 80 grams of butter
  • 10 asparagus
  • 4 tablespoons of grated Parmesan

How to make asparagus and ricotta tortelli

Wash the asparagus and then fillet the stem with a potato peeler. Steam them for 12 minutes, chop them with a sharp knife, then season with oil, salt and a little lemon.

There are no great tips to give or particular attention to making the filling of tortelli with asparagus. They are classic ricotta tortelli, except that you will use asparagus instead of spinach and chard. Put all the ingredients in a large bowl, then stir and taste.

Let’s move on to pasta. Place the flour on the cutting board and dig a crater in the middle, where you will put the eggs, oil, and salt.

Start with a fork, knead without haste, take a little flour, and then use your hands when the dough is more compact.

Knead well, vigorously, pushing with the chest as the grandmothers did. You have to crumble the gluten bond of the flour. After 10 minutes of groping the dough, wrap it in cling film and let it rest for 30 minutes.

Take a look at the dough: it must become moist but firm, very elastic.

Now flour the pastry board a little, roll out the thin sheet, and cut out rectangles 10 cm high and as long as possible.

Just wet one edge of the pastry rectangle, then place a ball of asparagus and ricotta filling on it at a distance of 5 centimeters from each other. Pay attention: the filling must be placed a couple of centimeters above the lower edge; the dough will be folded back on itself!

Now fold the pastry rectangle, being careful to do an excellent job so that the edges match.

With cupped hands crushed over the filling ball to make the pastry adhere and eliminate the air inside. This is the most critical part: if the air stays inside the tortello, it will burst when cooked.

With a knife or a wheel, cut the ravioli and arrange them on a floured shelf to let them rest for at least 1 hour.

Meanwhile, prepare the sauce for the tortelli. There are two ways: either leave the asparagus in small pieces or blend them to make a real sauce. You see.

In any case, clean the stems, steam them and then sauté them in a pan with a drizzle of oil and butter. If you want a sauce, steam them, blend them, and put them in a pan with the melted butter.

Now all you have to do is cook the asparagus tortelli for 5 minutes in plenty of salted water, drain and put them in a pan to season them properly. Sprinkle with a little Parmigiano Reggiano and serve a large plate of fresh homemade pasta.

ravioli with asparagus and peas and ricotta, fresh handmade pasta recipe

If you want to add some blanched peas, a bit of chive and a sprinkling of smoked ricotta, they are lovely!

Which wine to pair with asparagus tortelli?

We choose a savory and elegant wine such as the splendid Champagne brut oeil de perdrix by Jean Vesselle, a fresh and structured Pinot Noir, perfect for degreasing the mouth and caressing the aromatic flavor of asparagus. If you want to pair a white wine, Muscadet, Fiano and Chenin Blanc are perfect.

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