This is a very impressive, but quite simple, dish to make . . great for impressing your friends. The Asparagus season is quite short so make the most of it while it is there and try this dish.
1 quantity – Basil Pasta Dough
100g Goats cheese, rind removed
10 Asparagus spears, trimmed
a good dash of cream
For the tortellini
(1). Once you have trimmed the asparagus set aside three spears to griddle, the rest can be chopped roughly and cooked in a little salted boiling water till tender. Once tender remove form water and set to one side to cool.
(2). Place the cooled asparagus in a food mixer along with a about 3/4 of the goats cheese and blend together to form your tortellini filling.
(3) Roll your basil pasta out as thin as you can using pasta machine or rolling pin. Then cut out as many 60mm circles, with a pastry cutter, as you can.
(4). Place a spoonful of the asparagus filling on one of the dough circles then fold the dough over to cover the filling, press down to seal together making use to squeeze out any trapped air then your tortellini won’t burst during cooking. If you want to make ravioli, stop here.
(5). To make tortellini, take the two edges of the half moon shape and carefully wrap them around you finger and press together at the front.
(6). Leave to dry a for 20 – 30 minutes.
For the dish
(1). Bring a pan of salted water to the boil.
(2). Place a high sided sauce pan and a griddle pan over medium heat.
(3). Place your whole asparagus spears on the griddle and turn regularly till char-grilled.
(4). Place the cream and remaining goats cheese into the sauce pan and stir till the goats cheese has melted into the cream.
(5). Cook your tortellini in the boiling water for 2-3 minutes until they are cooked then place in the centre of your bowl.
(6). Arrange the griddled asparagus spears around the tortellini.
(7). Using a stick blender blitz the goats cheese sauce, moving it up and down until the sauce becomes a foam, then spoon the foam around your tortellini and asparagus spears.