Asparagus and Pea Tortellini recipe by Tony Rodd for Borough Market

Tony Rodd

Tony Rodd

30th April 2018

Asparagus and Pea Tortellini recipe by Tony Rodd for Borough Market

Asparagus and Pea Tortellini recipe by Tony Rodd for Borough Market

Ingredients

  • Serves 2
  • Prep 45 mins Cook 45 mins
  • INGREDIENTS
  • 1 egg
  • 100g pasta flour
  • 1 bunch mint
  • 100ml olive oil
  • 400g frozen peas
  • 1 bunch of asparagus spears, prepared
  • 100g ricotta
  • 1 tsp nutmeg
  • 200ml vegetable stock

Method

Start by making the pasta dough. In a food processor, combine the egg and flour until it becomes breadcrumb-like in texture. Wrap in cling film and place in the fridge until needed.
Place the mint and oil in a blender. Blend until smooth, then pass through a fine sieve or muslin cloth. Reserve the oil.
Bring a pan of salted water to the boil and cook the frozen peas and then the asparagus. Reserve 4 asparagus tips for later and blend the rest with the ricotta, nutmeg and 1 tbsp peas. Taste and season with salt and pepper if needed. Place in a piping bag in the fridge until later.
Blend the rest of the peas with the veg stock until smooth. Season to taste.
Roll out the dough to the finest setting on a pasta machine and cut discs around 8cm in diameter. Pipe a ball of the asparagus and ricotta mix onto the centre of each. Wet a finger and run a line of water around the ricotta mix. Fold the pasta dough over to create a pocket of filling, then pinch the sides together to create your tortellini. Repeat until you have used all your filling or dough. Reserve under a cloth to prevent drying out or freeze if using on another day.
Reheat the pea puree on the stove. Bring a large saucepan of water to the boil and salt generously. Drop the pasta in the water and cook for 4 mins (5 if frozen). Ladle the pea puree into a bowl and place the tortellini in the puree. Garnish with 2 asparagus tips and a squeeze of mint oil.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you