Name: Saffron Tortellin with Asparagus, Pine Nuts and Gorgonzola in a Sage and Herb Butter
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g (3½ oz) Gorgonzola cheese, crumbled; 6 asparagus tips, thinly sliced across; 2 recipe quantities pasta dough (made with ½ tsp saffron strands in place of the thyme); good handful of sage leaves, chopped; handful of basil leaves, finely shredded; ½ banana shallot, or 1–2 ordinary shallots, very finely chopped; 2 tbsp pine nuts, toasted; finely grated zest of 1 lemon; few drops of lemon juice; salt and black pepper; Parmesan shavings, to serve; plain flour, for dusting; 12 roasted or grilled asparagus tips, to serve (optional); pinch of finely chopped parsley; 250 g (9 oz) butter, softened

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The recipe for the sage and herb butter makes much more than you’ll need here, but it is easier to make it in these quantities – you can use it later to dress all sorts of pasta and vegetable dishes.

Ingredients

2 recipe quantities pasta dough (made with ½ tsp saffron strands in place of the thyme)
plain flour</

Europe
Italy
Vegetarian
Pasta
Mediterranean

Method

A couple of hours ahead, prepare the filling. Blanch the asparagus for 1 minute in salted boiling water, refresh in cold water and drain. Pat dry and mix with the rest of the ingredients.
On a well-floured surface, roll the pasta dough to a large rectangle and, using a 3 cm

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Ingredients

Method

Part of