Skip to content
search in
© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Tortellini alla Vignarola with asparagus

Tortellini alla Vignarola with asparagus

Rezept
Pasta
Asparagus

Vignarola alla romana is a typical Roman springtime treat - fresh vegetables as a tender stew, varied here with tortellini.

Redaktion

Cooking time: 1 hour 30 minutes

For the Vignarola

Ingredients (4 servings)
2 Shallots
1 l Good stock made from spring vegetables
200 g Broad beans, fresh, cleaned, blanched, peeled
400 g Young peas, fresh or frozen
400 g Green asparagus, cut into bite-sized pieces
1 tablespoon(s) Parsley, chopped
1 tablespoon(s) Mint, chopped
Grated zest of ½ lemon
50 g Pecorino cheese, grated (more to taste)
Salt to taste
Pepper to taste
Pea shoots and/or pea blossoms to serve (optional)
Olive oil

For the tortellini dough

Ingredients (4 servings)
150 g Flour (type 405 or 550)
1 Egg
1 Yolk
1 pinch Salt
80 ml Water
1 tablespoon(s) Olive oil

For the tortellini filling

Ingredients (4 servings)
2 Artichoke hearts, cooked (approx. 150-200 g, possibly canned)
30 g Ricotta
20 g Parmigiano Reggiano, grated
1 Garlic clove, finely grated
Salt
Pepper
Cayenne pepper
Lemon juice to taste
  • Sieve the flour into a bowl. Add the egg and yolk to the center of the flour. Add the salt, water and olive oil and mix slowly to form a dough. Knead on a lightly floured work surface for about 8 to 10 minutes until smooth. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
  • For the filling, mash the cooked artichokes with a fork and mix well with the ricotta and Parmesan. Season to taste with grated garlic, salt, pepper and lemon juice.
  • Roll out the dough thinly on a floured work surface or with a pasta machine and cut into small squares measuring approximately 3 x 3 centimetres. Place small portions of the filling on the pastry, fold into a triangle and then press the two corners that are further apart together. Cook the tortellini in a large pan of salted water for about 2 minutes until they rise to the surface.
  • Finely slice the shallots and gently sauté in 3 tablespoons of olive oil. Add the vegetable stock, bring to the boil, season with salt and add the broad beans, peas and asparagus. Only cook the vegetables for a few minutes so that they remain firm to the bite. Turn off the heat and stir in the chopped parsley, mint, lemon zest and grated pecorino.
  • Ladle the vegetable stew into deep bowls. Place a few tortellini on top and garnish with grated pecorino, chopped mint, parsley, pea shoots and pea flowers as desired.
Redaktion
More by Redaktion
Find out more
1 / 11

The best

The Best Rieslings from Germany – Vintage 2002 The Best White Wines from South Africa THE BEST JAPANESE STREET FOOD IN VIENNA The Best Bowls and Salads in Hamburg Best Street Food Restaurants in Tyrol
Zweigelt: The Best Wines of the Vintage 2018 from Austria Riesling: The Best Wines of the Vintage 2017 from Lower Austria Pinot Noir: Best Wines from Mountain country Best Wines of the Vintage 2023 from Canton of Sankt Gallen Riesling: Best Wines of the »Kremstal DAC Reserve Cup 2012«
"Outdoor Dining Area" Restaurants in Valais "Parking Space" Restaurants in Helsinki "Parking Space" Restaurants in Vilniaus apskritis The Best Restaurants in 80538 Munich "International Cuisine" Restaurants in Norway
The Best Wine Bars in Hamburg The Best Wineries in Saumur "Cold dishes" Bars in Vienna The Best of »Falstaff Wine Guide Austria 2023/24« Dogs allowed Best Wineries in Vienna