Ricotta and asparagus tortelli, with delicious Parmigiano Reggiano recipe
Parmigiano Reggiano livens up this exquisitely fresh pasta recipe!
Is a pasta dish really a pasta dish without Parmigiano Reggiano? We think not.
This fresh and delicate tortelli number is the perfect pasta dish for al fresco dining in the sun this summer. Full of sweet and flavoursome asparagus, the most epic summer vegetable, and complemented by creamy ricotta and nutty Parmigiano Reggiano, this is just a big warm sunkissed hug in a bowl. If we can't all jet off to Italy this summer, let's bring Italy to us.
Making fresh pasta is both therapeutic and utterly rewarding; smothered in copious amounts of butter and extra Parmigiano Reggiano (OBVIOUSLY?!) just makes this refreshing feast all the more delicious. Get out your aprons and start cooking!
- 500g ricotta
- 500g asparagus
- 7 eggs
- 600g type 00 flour
- 250g Parmigiano Reggiano, grated
- Salt, to taste
- Butter to taste
- Extra Parmigiano Reggiano to taste, of course
- Pasta: On a floured surface, make a well with the flour, break 6 eggs in the middle; the proportion is always 1 egg to 100g of flour. Knead well until your dough is uniform and smooth. If it feels too dry, add a little water.
- Allow the dough to rest in the fridge for 30 minutes or one hour, if it feels too warm.
- For the filling: Wash the asparagus and cut off the tough part of the stems. Steam or boil in a pot covered with a lid, for about 10 minutes. When cooked, place in a bowl with cold water to cool them down.
- Cut the asparagus into thick rounds and sauté in a pan with butter for a couple of minutes. Chop coarsely in a food processor. Place in a bowl and mix with Parmigiano Reggiano and ricotta cheese. Adjust taste by adding a little salt, if needed, or extra Parmigiano Reggiano.
- When the mixture is cold, stir in an egg yolk.
- Preparing the tortelli: Roll the dough into a thin strip and place on a floured surface. Place teaspoonfuls of filling on the strip, leaving enough space in between so that you can close the tortelli. Top with another strip of pasta, press lightly with your fingers all around the filling to push all the air out, then seal well. Trim with a fluted cutting-wheel, into the typical tortelli shape.
- Cook the tortelli in boiling salted water for approximately 3 minutes. In the meantime, melt the butter with 2 tablespoons of the cooking water. Drain the pasta and dress with melted butter and plenty of Parmigiano Reggiano.
Consorzio del Parmigiano Reggiano