tagAlt.Ricotta Filled Tortelli with Fresh Asparagus and Saffron

Handmade Ricotta Tortelli with Asparagus and Saffron Essence

An irresistible homemade filled pasta enhanced with the flavors of spring vegetables.
Add to favourites

    • ( Scored 5 on 1 reviews )

Deborah W Rude:

I love mild spices and adding color to my dishes, but keeping it simple is a must considering my skill levels and time I can dedicate. Saffron is ide...

read all reviews...

tagAlt.Ricotta Filled Tortelli with Fresh Asparagus and Saffron

Asparagus holds a cherished place in traditional Italian spring cuisine, bringing a vibrant freshness to every dish it graces. When paired with handmade pasta, its unique flavor truly shines, making it a favorite for many home cooks and chefs alike.

Although asparagus is often celebrated in classics like Risotto agli Asparagi, its subtle sweetness and crisp texture are equally delightful when combined with delicately stuffed fresh pasta. By incorporating it into a light yet satisfying ricotta tortelli, you can elevate your lunch table with a dish that balances flavor, texture, and tradition.

Unlike store-bought pasta, handmade varieties offer a heartier bite and a fresher taste. This makes them the perfect partner for seasonal ingredients like asparagus, ensuring your meal is both comforting and elegant—ideal for any moment, whether it’s a midday meal or a celebratory dinner.

Embark on the rewarding journey of fresh pasta-making, and explore the world of filled pasta with a luminous ricotta and saffron mixture that promises to surprise and delight. The delicate richness of ricotta, enhanced with the golden hue and earthy aroma of saffron, creates a luxurious filling that pairs beautifully with the crisp, verdant asparagus.

Complemented by a gentle saffron accent and the tart-sweet notes of seasonal asparagus, this authentic Italian recipe sings the praises of spring and showcases the bounty of the season. Each bite is a celebration of the vibrant colors and aromas that define Italian cooking at its best.

Begin your culinary adventure with a superb fresh pasta dough recipe, providing the perfect foundation for your tortelli. If you’re pondering the right wine to accompany asparagus, don’t miss the expertly curated Wine Selections to enhance your meal and highlight every flavor.

Ingredients

for 4 servings

Fresh Handmade Pasta Dough ingredients

  • All-purpose flour 200 grams
  • Semola flour 100 grams
  • Egg 3
  • Salt 1 pinch

Ricotta Filling Ingredients

  • Ricotta cheese (Sheep's Milk) 600 grams
  • Brown sugar 100 grams
  • Lemon Zest as needed
  • Parmesan cheese (Grated) 80 grams

Fresh asparagus sauce ingredients

  • Asparagus (Stalks) 200 grams
  • Cherry Tomato 100 grams
  • Garlic Cloves 1 cup
  • Extra-virgin olive oil as needed
  • Salt as needed

Try it with...

or show me more...

Preparation

for 4 servings

Step

1

Of 3

Prepare the Ricotta and Saffron Filling

Place a few threads of saffron in a small bowl and cover them with 2 teaspoons of cold water. Allow the saffron to steep and release its color and flavor for at least 2 hours for optimal infusion. In a medium bowl, combine the freshest ricotta you can find with finely grated Parmigiano Reggiano; season this mixture with a pinch of salt to taste, stirring until smooth and creamy. Add the saffron threads along with their soaking liquid to the cheese blend. If the filling appears too runny, incorporate a bit more grated Parmesan until you achieve a thick, spoonable consistency.

Step

2

Of 3

Craft and Shape the Fresh Pasta Dough

In a medium-sized bowl, mix fine semola flour with fresh eggs, kneading the dough until it becomes smooth and supple, able to hold its shape in a ball. Transfer the dough to a floured surface and continue kneading with the heel of your hand, working until the dough is soft, elastic, and homogeneous.

Shape the dough into a ball, wrap it tightly in plastic to prevent drying, and let it rest at room temperature for at least 15 minutes. After resting, unwrap the dough and shape it into a rectangle, roughly matching the width of your pasta machine. Begin rolling the dough through the pasta machine, dusting the rollers with semola as needed to prevent sticking. Pass the dough through progressively thinner settings until you reach your desired thickness.

Generously dust your work area with semola. Lay out the pasta sheet and use a round cutter to shape discs, maximizing the use of dough with minimal waste. Lightly moisten the surface of each disc with water using a pastry brush. Place a small spoonful of the ricotta-saffron filling just off-center on each disc. Fold the dough over to enclose the filling, pressing the edges firmly to seal and eliminate any trapped air. Pinch the ends together to create the signature tortello shape. Arrange the finished tortelli on a tray dusted with semola flour to prevent sticking.

Step

3

Of 3

Prepare the Asparagus Sauce and Finish the Dish

Trim away the woody, fibrous ends of the asparagus stalks and reserve the tender green parts. Using a vegetable peeler, gently remove any tough outer layers from the lower section of the stalks. Bring a pot of well-salted water to a rolling boil and quickly blanch the asparagus for about 1 minute to preserve their bright color and crispness. Immediately transfer the asparagus to a bowl of ice water to halt cooking, then slice into thin rounds, reserving the delicate tips whole.

Quarter ripe cherry tomatoes and set them aside. In a medium sauté pan, heat a thin layer of extra virgin olive oil. Add a whole clove of garlic and cook until fragrant and golden, then add the prepared tomatoes and asparagus. Sauté briefly, allowing the flavors to meld, and season with a touch of salt if needed.

Meanwhile, bring a large pot of salted water to a boil and cook the tortelli for 2–3 minutes, or until they rise to the surface and are perfectly al dente. Drain gently, then add them directly to the pan with the asparagus and tomato sauce. Toss everything together gently to coat the pasta without breaking it. Serve each portion on warm plates, topping with extra Parmigiano Reggiano and a few reserved asparagus tips for a beautiful, flavorful finish.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

Reviews

D

Deborah W Rude Monday 17th of May 2021

A hint of saffron

I love mild spices and adding color to my dishes, but keeping it simple is a must considering my skill levels and time I can dedicate. Saffron is ideal for me - meets taste and fancy factor all the way. Love it!

all.sign in to leave a review
About us

A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.