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Tortelloni: Asparagus and Cream
Tortelloni di Ricotta con Asparagi e Panna
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
There are restaurants that specialise in this dish, but it is never so fresh and uplifting as when made at home.
Ingredients
- Half a recipe ricotta tortelloni, or
250 g a
Method
Cut the woody ends of the asparagus away and slice the rest into 2cm lengths, leaving the tips intact. Put the pasta on to boil, and at the same time heat up the cream with the butter, a good grating of nutmeg and salt and pepper to taste. Allow it to boil, and reduce until it regains the consistency of refrigerated double cream.
The pasta will probably take only a couple of minutes to
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