Tortelli ripieni alla carbonara - È sempre mezzogiorno - 18/04/2023

Prepare the fresh pasta dough by mixing 175 g of flour 00, 75 g of semolina, 2 egg yolks, and 2 whole eggs until smooth.

Roll out the pasta dough and cut it into squares for ravioli.

For the filling, combine 6 egg yolks, 100 g of pecorino romano, and 400 g of whipped cream, seasoning with salt and black pepper.

Add 120 g of crispy guanciale to the filling mixture.

Use 5 sheets of gelatin to stabilize the filling if necessary.

Fill the pasta squares with the carbonara filling and seal them to form ravioli.

For the asparagus cream, cook 1 bunch of green asparagus in asparagus broth, seasoning with salt and pepper.

Blend the cooked asparagus to create a smooth cream.

Serve the ravioli topped with the asparagus cream and garnish with fresh thyme.

Spice Level:

Dietary