RECIPE TITLE "Asparagus
Tortellini with Asparagus Sauce Recipe"
Source: The Italian Gourmet,
courtesy of Cooking.com
4 Servings ---
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.
6 oz asparagus tips
3 oz ricotta
1/2 cup freshly grated Parmesan cheese
3 tablespoons heavy cream
Salt and freshly ground pepper
2 1/2 cups all-purpose flour
3 tablespoons dry white wine
Pinch of salt
11 oz asparagus tips
3 tablespoon butter
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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
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 540 Fat: 22g Carbohydrates: 62g
Cholesterol: 163mg Sodium: 948mg Protein: 22g
Fiber: 5g % Cal. from Fat: 37% % Cal. from Carbs: 46%
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