The Tortelloni with asparagus and ricotta are a spring first course: asparagus reach their peak between March and April. The flavor of these ingredients pairs very well with a sauce made from cherry tomatoes. For this recipe I used the asparagus stems in the filling combined with ricotta, eggs and cheese, while I added the tips to the sauce. A very easy vegetarian first course to make, with shapes that can vary from tortello to a simple triangle or square that is quicker to prepare. Follow the instructions and make this recipe with me!
Other stuffed pasta recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 536.48 (Kcal)
- Carbohydrates 58.35 (g) of which sugars 6.14 (g)
- Proteins 19.22 (g)
- Fat 27.29 (g) of which saturated 8.13 (g)of which unsaturated 3.30 (g)
- Fibers 5.49 (g)
- Sodium 1,453.89 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour (00)
- 2 eggs (medium)
- 1 tbsp extra virgin olive oil
- 2 pinches fine salt
- 1 bunch asparagus
- 1 potato (small, boiled)
- 3.5 tbsp ricotta (about 50 g / 2 oz)
- 1 egg yolk
- 2 tbsp Pecorino Romano (about 10 g)
- 3 tbsp grated Parmigiano-Reggiano (about 30 g)
- 1 shallot
- 1/2 tsp fine salt (about 3 g)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 pinch nutmeg
- 1 2/3 cups datterini cherry tomatoes (about 250 g / 9 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 shallot
- 1 pinch fine salt
- 3 tbsp grated Pecorino Romano (about 30 g)
Tools
- Kitchen scale
- Dough board
- Pasta machine
- Pan
- Piping bag
Steps
Pour the flour onto the work surface, crack the eggs into the center, add the oil, salt and start working first with a fork and then with your hands. Form a dough ball and let it rest 30 minutes wrapped in a kitchen cloth.
Wash the asparagus, snap off the woody bottom ends and peel the outer layer of the stem with a vegetable peeler. Cut off the tips and set them aside for the sauce while thinly slicing the stems. Slice the shallot as well.
Pour 2 tbsp of oil into a pan, add the shallot and as soon as it starts to color add the asparagus. Salt, stir and keep over low heat with a lid until tender. In a bowl put the mashed potato, the ricotta, the egg yolk, the Parmesan and Pecorino, salt and nutmeg. Also add the cooled asparagus, mashed with a fork; mix, put everything into a piping bag and let rest 30 minutes so it firms up well.
With the pasta machine roll the sheet to the next-to-last setting. Cut into squares about 2 x 2 in and fill with a good dollop of filling, fold into a triangle, seal and close around your finger. As you go, let the tortelloni rest on the work surface.
In a pan with 2 tbsp of oil lightly sauté the sliced shallot, add the cherry tomatoes cut into quarters and after 10 minutes add the asparagus tips, season with salt and leave on the heat for another 10 minutes. Bring a pot of water to a boil, salt it and cook the tortelloni. Once cooked, drain and transfer to the pan with the sauce, toss to coat and finally add the grated Pecorino.
Variations
To add a contrast of texture to the Tortelloni with asparagus and ricotta you can add toasted pine nuts roughly chopped to the filling.
A variation on the sauce could be crispy guanciale together with the asparagus tips sautéed in the guanciale fat.
FAQ (Questions & Answers)
How do you clean asparagus?
To clean asparagus properly, run them under water, snap off the last part of the stem by bending it at the base, and use a vegetable peeler to remove the fibrous outer layer from the middle of the stem.
How can you use asparagus trimmings?
Well-cleaned asparagus trimmings can be used to make a broth, to cook the tortelloni, or to extend the sauce.
