Tortelloni: Asparagus and Cream

Name: Tortelloni: Asparagus and Cream (Tortelloni di Ricotta con Asparagi e Panna)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: nutmeg; grated Parmesan, to serve; 150 ml double cream; 50 g butter; Half a recipe ricotta tortelloni, or 250 g fresh filled pasta; a good bunch of green asparagus (350 g); Half a recipe ricotta tortelloni, or 250 g fresh filled pasta

Tortelloni di Ricotta con Asparagi e Panna

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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 fresh filled pasta
a good bunch of green asparagus (

Starter
Vegetarian

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