Tortelli ripieni di ricotta e asparagi | Chef in Camicia

speck

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon reduces fat content while maintaining a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

Prepare the fresh pasta by mixing the eggs and flour to form a dough.

Let the pasta rest for 30 minutes.

Cook the asparagus until tender, then chop them.

In a bowl, combine the ricotta, chopped asparagus, Grana Padano, salt, pepper, and nutmeg to make the filling.

Roll out the rested pasta and cut it into circles.

Place a spoonful of filling on each circle, fold, and seal to form tortelli.

Cook the tortelli in boiling salted water for about 3-4 minutes until they float.

In a pan, melt the butter and add thyme and lemon zest for the sauce.

Drain the tortelli and toss them in the butter sauce before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens