Tortelli with robiola and orange, herbed butter and asparagus
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
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.
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.
Mix the ricotta with the robiola, season with salt and pepper and add grated orange zest.
Clean the asparagus, cut it into small pieces and fry with half of the butter and some salt and pepper.
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.
Cook in salted water before frying with the rest of the butter, grated parmesan and chopped herbs.
Serve with the asparagus.
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