Tortelloni With Asparagus | Recipe by Lorenzo Manosperti
Try Chef Lorenzo Manosperti’s recipe: homemade tortelloni stuffed with asparagus and ricotta, topped with Parmigiano Reggiano fondue for a comforting and fresh pasta dish.
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Cooking tools:
- Bench scraper
- Rolling pin
- Pasta machine
- Kitchen scale
- Chef's knife
- Cutting board
- Fork
- Plastic wrap
- Skillet
- Saucepan
- Pot
- Colander
- Kitchen towel
- Measuring cup
- Spoon
- Stove
- Refrigerator
- Plate
Ingredients
- All purpose flour: 2 cups
- Eggs: 2
- Green asparagus: 10 1/2 oz
- whole milk ricotta well drained: 7 oz
- Grated Parmesan cheese: 1 1/2 oz
- Grated Parmesan cheese: 5 oz
- Heavy cream: 2/3 cup
- Butter: 1 tbsp
- Asparagus tips: 10
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