Asparagus Tortellini

Asparagus Tortellini

This is definitely a dish for pasta day. Don’t deny it, you know what I’m talking about. We all do it… Pasta day is the best day, and luckily for me pasta day comes around (maybe far too) often.

This tortellini is totally simple and doesn’t need the complication of a sauce (however, it would go fantastically with a beurre blanc), I usually eat these little parcels of joy with with a drizzle of olive oil, a squeeze of lemon juice, some parmesan and loads of black pepper – mmm.


  • 100g strong pasta flour
  • 1 egg and 1 egg yolk
  • Pinch of salt
  • Ice water


  • 200g asparagus, chopped and with the woody ends removed
    Olive oil


For the pasta, in a blender, add the flour, eggs and salt and mix until breadcrumbs are formed. If the mixture is a little dry add 1-2 teaspoons of ice water, then using your hands form into dough.

On a lightly floured surface knead the dough for 5 minutes, then cover in cling film and refrigerate for 30 minutes.

Whilst the dough is refrigerating prepare the asparagus for the filling. Simply boil for around 7-10 minutes or until tender, drain then mash. Add a tablespoon of olive oil and a sprinkle of salt and pepper. Set aside.

Roll the dough out on a floured surface with a rolling pin, then using a pasta machine continue to roll out the pasta to desired thickness. With tortellini I tend to roll the pasta reasonably thin, probably between 1 and 1.5mm.

For the assembly:

You can find a step by step guide with photos of how to fill and roll your tortellini here

Makes enough for one hungry mouth.


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