Serves 2:
100 g Pasta flour
1 egg
1 – 2 tbsp. olive oil
For the filling:
35 g wild garlic
100 g goat cream cheese
15 g grated parmesan
1 egg yolk
10 g bread crumbs
Salt and pepper
For the sauce:
6 white asparagus
8 cherry tomatoes
1 tbsp. oil
1 tbsp. butter
Salt and pepper
Pesto
Grated Parmesan
1) Knead flour, eggs and salt until you have a shiny and slightly sticky dough. Let chill for half an hour. Using your pasta machine, roll out the dough, not until the last level though, otherwise the dough is too thin. Cut out circles.
2) For the filling, chop the wild garlic. Mix with goat cream cheese, parmesan, egg yolk, breadcrumbs and season with salt and pepper.
3) Place a little bit of the filling in the center of each circle. Fold over and push down the sides. Fold over again so the ends are touching.
4) Wash and peel asparagus. Wash tomatoes and cut in half. Heat oil and butter in a pan. Roast asparagus at medium heat for 5 – 6 minutes until tender and slightly brown. Set aside and using the same pan, roast tomatoes shortly. Season tomatoes and asparagus with salt and pepper.
5) Heat water in a big pot, season with salt. Once it is boiling add tortellini and cook for 4-5 minutes. Serve tortellini with asparagus, tomatoes, a bit of pesto and grated parmesan.
