Ricotta And Parmesan Tortelloni With English Asparagus

Russell Brown

Russell Brown

8th April 2013
Russell Brown

Ricotta And Parmesan Tortelloni With English Asparagus

Sienna 10th Anniversary Recipes Ricotta And Parmesan Tortelloni With English Asparagus
Photography by Richard Budd (C) 2013


  • App. 20 portions
  • 40 spears of asparagus, peeled, blanched and refreshed.
  • 2tbs finely chopped chives
  • 200g good French unsalted butter (approximately)
  • VEGETABLE STOCK (make 24 hours in advance if possible)
  • 2 bulbs fennel
  • 1 stick celery
  • 1 large leek
  • 1 medium onion
  • 1 small bunch flat leaf parsley
  • 1 level dsp fennel seeds
  • 1 star anise
  • 100 ml Noilly Pratt
  • 200ml white wine
  • 750ml veg stock
  • 200gm type "00" pasta flour
  • 7gm fine ground Maldon sea salt
  • 5gm olive oil
  • 1 whole large Blackacre free range egg, plus yolks to make up 115gm (app 4 yolks).
  • 250g ricotta cheese drained overnight in the fridge
  • 65g fine grated Parmesan
  • 1 egg yolk
  • Maldon salt and fresh black pepper


Slice and wash all vegetables, place in a large pan, add parsley, fennel seeds and anise. Just cover with water, bring to a boil and then simmer for 30 minutes. Store with the vegetables until required.
In a medium pan combine the alcohols and reduce to around 75 ml, then add the veg stock and reduce by 2/3.
Sift the flour and salt into the bowl of a food processor. Whisk the egg and yolks with the olive oil.
Start the motor running on the processor and pour in the egg mix gradually. Scrape out all of the egg with a rubber spatula. Pulse the mix until a fine breadcrumb texture is achieved. Squeeze a small quantity of the dough together to check the consistency. You want a firm dough that is pliable and can be squashed between the fingers but is not overly soft or sticky. Tip the dough out onto a clean work surface, knead together and then oil lightly. Wrap in cling film and rest in the fridge for 30 min.
Push the ricotta through a fine sieve, beat in the egg yolk and the Parmesan. Season well. Transfer to a piping bag with a 1cm plain nozzle. Refrigerate until required
Roll out the pasta dough to approximately no 6 on the pasta machine; you should be able to see your fingers through the dough. Cut into squares 7cm x7cm. Brush the edges with egg yolk wash and pipe on around 12g of the ricotta mix. Form into large tortelloni. Place on a tray scattered with semolina and leave in the fridge to dry out for around 1 hour before blanching in boiling salted water for approximately 3 minutes.
To finish the dish heat, 10ml of veg stock reduction per portion and whisk in cold diced butter to make a light butter sauce. Warm the asparagus in the sauce and plate one tortelloni with two halved spears of asparagus. Add a pinch of chives to the butter sauce and spoon over.
Once dried in the fridge the tortelloni can be blanched for 30 seconds and refreshed in ice water. Drain, dry off and toss in a little oil for finishing later. At this stage they can be blast frozen too.

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