Tortelli with robiola and orange, herbed butter and asparagus
180 min
difficult
serves 6
Ingredients
300 g all-purpose flour
3 eggs
200 g ricotta
200 g robiola cheese
1 orange
400 g asparagus
80 g butter
1 sprig rosemary, sage and thyme
40 g parmesan
salt and pepper
3 eggs
200 g ricotta
200 g robiola cheese
1 orange
400 g asparagus
80 g butter
1 sprig rosemary, sage and thyme
40 g parmesan
salt and pepper
Wine adjustement
Pinot Bianco Alto Adige DOC: with a rich structure
Voluptuous, overflowing with aromas and a melt-in-the-mouth sensation - this dish has it all! The Pinot Blanc needs a lot of complexity and full-bodied juiciness to keep pace with a dish like this.
Sylvaner Alto Adige DOC
A powerful Sylvaner will provide adequate structure and juiciness, thus harmonising perfectly with this dish.
Voluptuous, overflowing with aromas and a melt-in-the-mouth sensation - this dish has it all! The Pinot Blanc needs a lot of complexity and full-bodied juiciness to keep pace with a dish like this.
Sylvaner Alto Adige DOC
A powerful Sylvaner will provide adequate structure and juiciness, thus harmonising perfectly with this dish.
Preparation
Step 1
To make the pasta, knead the eggs into the flour until the dough is smooth; wrap in cling film and leave to rest for an hour.
Step 2
Mix the ricotta with the robiola, season with salt and pepper and add grated orange zest.
Step 3
Clean the asparagus, cut it into small pieces and fry with half of the butter and some salt and pepper.
Step 4
Roll out the pasta into a sheet 2 mm thick. On top add small mounds of the cheese filling then cover with another layer of pasta. Cut into tortelli.
Step 5
Cook in salted water before frying with the rest of the butter, grated parmesan and chopped herbs.
Step 6
Serve with the asparagus.
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