Spring, rich in fiber and low in calories, ladies and gentlemen, here are the asparagus :)
Ingredients for 4:
For the pasta:
400 gr flour 00
a pinch of salt
For the stuffing:
a bunch of green asparagus
125 gr of cow's milk ricotta
4 tablespoons of grated Parmesan cheese
For the sauce:
50 gr butter
extra virgin olive oil
2 tablespoons of white sesame seeds
Place the flour in a fountain on a table (clean), in the center hole break the eggs and add the salt. Incorporate the eggs to the flour by working the dough energetically until it has become completely smooth and free of lumps.
Make a ball, sprinkle it with a little flour, cover it with a clean cloth and put it in the refrigerator for at least 30 minutes.
Peel the asparagus stalks and put the tips aside. Cut the thin stems, thinly slice the shallots and place them in a saucepan with a tablespoon of extra virgin olive oil. Cook for about 15 minutes without a lid, until they are soft and dry. Remove from the heat, allow to cool and then add 2 tablespoons of grana cheese and ricotta. If the mixture is too moist, add more grated parmesan.
Remove the dough from the refrigerator, work it a couple more minutes and roll it out with a rolling pin. Make strips about 10 cm wide and, using the machine to roll out the dough, make the dough thinner.
The thickness of the paste depends a lot on the moisture of the filling. In this case the filling should be quite dry, so you can proceed to the most subtle measurements.
Place the filling at a regular distance and cut out the squares around the filling. In this video, which I would like to postpone, the details of the operation are very well seen:
Bring plenty of salted water to boil, when it boils pour the tortelli. Cook for 4 minutes, then add the asparagus tips that we had set aside. Meanwhile melt the butter in a saucepan with 2 tablespoons of sesame seeds. After 1 minute, drain the tortelli and pour into the butter. Mix well (but gently, trying not to break the asparagus tips) and serve hot.