Tortelli d’Asparagi (Tortelli of Asparagus, pecorino)

[MobyP]

Tortelli d’Asparagi (Tortelli of Asparagus, pecorino)

This recipe is from the Stuffed Pastas course, in the eCGI.

• 
  

The Filling

• 1 large bunch asparagus
  
• juice from 1 lemon
  
• 3/4 cup/1 handful grated pecorino romano
  
• 1 egg yolk
  
• salt and pepper
  
• mounded tablespoon of ricotta (optional)
  

The Tortelli

• 90g/6 tablspoons good unsalted butter
  
• 1 recipe pasta dough
  
• extra parmagiano or pecorino for grating
  
• small bunch fresh sage
  
• semolina for sprinkling
  
• Prepare the asparagus: if you don’t have much experience with this vegetable, one simple way to prepare it is to take a spear by each end, and bend it gently. It should snap a little past half-way tow
  

Use the Basic Pasta Recipe

In a pot of salted boiling water, blanch the asparagus for 3-5 minutes, depending on the thickness of the spears, until you can pierce them without much resistance

Drain, and place in a food processor with the pecorino, lemon juice, ricotta (if using). Pulse a few times, scraping down the walls in between. Taste for seasoning. If it needs more salt, add a little more pecorino (but be careful, as pecorino is very salty). Add the egg yolk and keep pulsing, and scraping down the sides, until you have a mixture resembling guacamole.

Cover, and place in the fridge for 30 minutes to firm up. Then proceed as with the other tortelli recipes, from the Stuffed Pastas course

Keywords: Pasta, eGCI

( RG945 )