Ricotta and asparagus Tortelli
500 g ricotta
500 g asparagus
600 g type 00 flour
250 g Parmigiano Reggiano, grated
20 g butter
Salt, to taste
Parmigiano Reggiano, grated
Pasta: On a floured surface, make a well with the flour, break 6 eggs in the middle; the proportion is always 1 egg to 100 g of flour. Knead well until your dough is uniform and smooth. If it feels too dry, add a little water.
Allow the dough to rest in the fridge for 30 minutes or one hour, if it feels too warm.
For the filling: Wash the asparagus and cut off the tough part of the stems. Steam or boil in a pot covered with a lid, for about 10 minutes. When cooked, place in a bowl with cold water to cool them down.
Cut the asparagus into thick rounds and sauté in a pan with butter for a couple of minutes. Chop coarsely in a food processor. Place in a bowl and mix with Parmigiano Reggiano and ricotta cheese. Adjust taste by adding a little salt, if needed, or extra Parmigiano Reggiano.
When the mixture is cold, stir in an egg yolk.
Preparing the tortelli: Roll the dough into a thin strip and place on a floured surface. Place teaspoonfuls of filling on the strip, leaving enough space in between so that you can close the tortelli. Top with another strip of pasta, press lightly with your fingers all around the filling to push all the air out, then seal well. Trim with a fluted cutting-wheel, into the typical tortelli shape.
Cook the tortelli in boiling salted water for approximately 3 minutes. In the meantime, melt the butter with 2 tablespoons of the cooking water. Drain the pasta and dress with melted butter and plenty of Parmigiano Reggiano.