TORTELLI WITH RICOTTA AND WILD ASPARAGUS
Hotel Savoy, A Rocco Forte Hotel
- 450g 00 flour
- 50g semolina flour
- 5 egg yolks
- 3 whole eggs
- 300g fresh sheep ricotta
- 2tbsp extra virgin olive oil
The Butter and Asparagus Sauce
- 1kg asparagus
- 80g butter
- 1tbsp extra virgin olive oil
Knead all the dough ingredients together until a smooth dough is obtained. Wrap the dough in plastic and leave it for half an hour. Create the stuffing, then return to this point. Once you have the stuffing, roll the dough out very thinly. Cut little circles of pasta out, around 10-12cm in diameter. With a teaspoon or pastry bag, place delicate ricotta balls in the centre of the circles, closing them immediately to form a half-moon shape as you go.
Bring the stuffing ingredients together. Place the ricotta in a bowl, add basil and a few chopped mint leaves. Mix everything well with a little salt, pepper and extra virgin olive oil.
For the sauce, remove the woody part of the asparagus stalks (the white end). Put the florets (4/5 cm) aside. Cut the remaining part of the stem into small round slices. Boil the slices for one minute, change the water and boil them for another minute, change the water for fresh water again and cook until soft. Then drain the asparagus. Season the asparagus florets with oil, salt, pepper, lemon juice and a drop of honey. Take a small steel saucepan with a rounded edge and boil a small amount of water. With a fork, skewer a piece of cold butter and, keeping the heat at medium, begin turning it over in the hot water. Add more cold butter in small pieces until the desired density is reached. Season with salt, add the boiled asparagus slices and keep this in a warm place.
Cook the ravioli until tender and drain them onto a plate, leaving a small amount of water so that they do not stick together. Arrange the ravioli on the plate and drizzle with the previously whipped asparagus butter. Garnish with grated fresh pecorino cheese, pepper and complete by placing the tops of asparagus in an aesthetically pleasing manner on top.