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Asparagus Tortellini with Asparagus Sauce

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Source: The Italian Gourmet

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  Serves 4

This is a most elegant modern version of a traditional dish, and recognition is due to Pina Bellini, the exceptional Milanese cook who created it. The idea of substantially altering such a classic dish by giving it a refined asparagus filling is a winner; both for its originality and for its simplicity.

RECIPE INGREDIENTS

For Filling:

6 oz asparagus tips

3 oz ricotta

1/2 cup freshly grated parmesan cheese

3 tablespoons heavy cream

salt and freshly ground pepper

For Pasta:

2 1/2 cups all-purpose flour

2 eggs

3 tablespoons dry white wine

Pinch of salt

For Sauce:

11 oz asparagus tips

3 tablespoon butter

Asparagus Tortellini with Asparagus Sauce Recipe at Cooking.com

DIRECTIONS

FOR FILLING: Cook the asparagus tips in boiling, salted water until tender but still slightly crunchy; drain. Push the asparagus through a sieve and mix with the ricotta, Parmesan, cream, and salt and pepper to taste.

FOR PASTA: Knead the flour with eggs, white wine and salt until it is smooth and elastic.

FOR TORTELLINI: Roll the dough out into 2 thin sheets of equal size. Place the filling on the first sheet in 1/2 teaspoon amounts, 2 inches apart. Top with the second sheet and press down gently around each mound of filling. Use a 2 in diameter cookie-cutter or glass to cut out the tortellini, then roll each one round the end of the index finger and press the ends together.

FOR SAUCE: Cook the asparagus tips in boiling, salted water until al dente. Reserve 3 tips per person for decoration and cut the rest into rounds. Melt the butter in a pan over barely simmering water. Add the asparagus rounds and cook, leaving them only long enough to barely soften.

Cook the tortellini in plenty of boiling salted water for 5 to 7 minutes, until they rise to the surface, then drain. Serve, topped with Parmesan and the hot sauce. Garnish with the reserved asparagus tips.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

540

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

62g

Sodium:

948mg

% Cal. from Fat:

37%

Cholesterol:

163mg

Protein:

22g

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