Green Asparagus Tortellini with Adrian Bressanutti, Pastifico Sandro

Adrian’s using Jumbo Green Asparagus spears from Koo Wee Rup’s Raffa Family. The Raffa’s have been farming in this region for over 60 years, with 40 years solely focused on asparagus, renown for their thick and fiberless stalks. Three generations on and the family has stayed committed to the traditional method of hand harvesting during the coolest hours of the day.

Adrian’s tip? A pasta filling is a great way to utilise every part of asparagus. Scraps and woody bits should be cooked and used. Alternatively, scraps or peels can be steeped into full cream and whipped into a great dip for a springtime crudité.

GREEN ASPARAGUS TORTELLINI

Ingredients

Pasta filling:

450g Raffa Family Green Asparagus
45g parmigiano reggiano
50g pecorino romano
200g ricotta
8g salt
4g pepper
15g shaved pecorino romano (garnish)

Lemon butter:

200g unsalted, cultured butter
5g flake salt
1ea Gabby’s Lisbon Lemon
60ml pasta water

Pasta dough:

300g durum semolina
175g Madelaine’s Organic Eggs

Method

1. Start by making the pasta dough. Lay out the durum semolina on your bench top, mound and create a well in the center.

2. Add the eggs. Using a fork, whisk into the semolina until thick, then use your hands to fully incorporate.

3. Knead the pasta dough for 15 minutes. The dough will form a smooth surface and start to feel elastic. Wrap your dough in a damp cloth and set aside to rest for 1 hour.

4. While your dough is resting, move onto prepping the asparagus. Clean and trim the tops, cutting them on a bias, 3cm from the tip. Set aside.

5. Using the asparagus spears, cook in boiling water for 4-5 minutes or until tender. Transfer to an iced water bath to cool.

6. Add cool, cooked spears, ricotta, parmigiano reggiano, pecorino romano, salt and pepper into a food processor and blitz until smooth.

7. Transfer filling to a piping bag or plastic bag and allow to firm up in the fridge.

8. Using a pasta machine, roll out the pasta dough to its thinnest setting. Cut 8cm squares and pipe asparagus filling into the center of each.

9. To shape the tortelloni, grab one corner of the square and join it to the opposite corner, covering the filling and making a triangle. Press all the air out and wrap the two corners at the base of the triangle, around two fingers. Press where the edges meet to ensure the pasta holds its shape.

10. Place the tortelloni on a bed of semolina to avoid sticking.

11. Bring a large pot of salted water to a rolling boil.

12. While water is coming to a boil, heat a frypan over medium heat and sauté reserved asparagus tops in olive oil until golden and tender. Remove asparagus tops and turn heat down to low.

13. Now, place your tortellini in the salted boiling water and cook for 2-3 minutes.

14. For the lemon butter, use the frypan from the sauteed tops and add your pasta water, bring to a boil. Remove from the heat and add your cubed butter slowly, whisking to emulsify. Add the cooked asparagus tops, lemon juice and zest. Season with salt and pepper.

15. Add the cooked tortellini to the lemon butter sauce and toss until glossy and glazed.

16. Plate your pasta, dress with butter sauce, garnish with asparagus tops and shaved pecorino romano.