Tuesday, 20 April 2010
Wild garlic tortelloni with asparagus
1. Blanch the spinach for 1 minute in plenty of boiling water. Strain, drain thoroughly and chop finely. Place on a kitchen towel to absorb any remaining moisture.
2. Combine in a bowl the wild garlic, spinach, ricotta and parmesan, and season to taste with salt and pepper. Finally grate in half a teaspoon of nutmeg.
3. Take the ready made egg pasta and roll out into sheets about 8cms wide and 30cms long.
4. Use a 6cm pastry cutter to make 48 discs.
5. Place a teaspoon of filling on 24 of the discs and cover each one with another disc. Pinch the two discs firmly together. Don’t delay in doing this or you might find that the pasta has become too dry to fix together.
6. Put on a large pan of water to boil. When it boils turn down the heat to a brisk simmer and cook the tortelloni in four batches, draining each one thoroughly.
7. Now melt 40g of butter in a wide frying pan and slip in the tortelloni, sautéing them in the butter for a minute. If necessary, if the pan won’t hold the pasta in a single layer, do this in two batches.
8. Cut the asparagus into 3cm lengths, discarding the woody stems of the asparagus spears. Melt the remaining butter and fry the asparagus gently until it is cooked al dente.
9. Serve 5-6 tortelloni onto each plate and add the asparagus on top.