Pink Tortelloni
A recipe of “Monte Baldo” Hut in Avio
A tasty fresh egg pasta filled with ricotta and aromatic herbs, garnished with an exquisite condiment based on ham, asparagus and butter.
Ingredients for 4 people
For the “pasta”:
- 300 g flour
- 100 g durum wheat flour
- 1 beet
- 2 eggs
- salt
For the stuffing:
- 250 g ricotta-cheese
- thyme, salt, pepper, parsley
- 1 egg yolk
- grated parmesan cheese
For the seasoning:
- 1 bunch of asparagus
- 1 shallot
- 30 g butter
- 3 tablespoon of extra virgin olive oil
- broth
- diced ham
Preparation
- For the “pasta” mix all the ingredients together. Roll the dough and cut in in squares
- Add the stuffing and flavour with thyme, salt, pepper and parsley
- Boil the asparagus and cut the stalks
- Brown the shallot with butter, than add asparagus and ham, broth, salt and pepper
- Boil the tortelloni in a salted water, than season.
Did you like Pink Tortelloni of Rifugio Monte Baldo? Share it with a “like” on the Visitrovereto Facebook page! Post your delicious photos on the noticeboard with the hasktag #VallagarinaFoodandWine!