Pork tortellini with asparagus
• 135g semolina flour
• 135g OO flour
• 180g of egg yolk
• 20g of egg white
• 1 pinch of salt
• 100g pork sausages
• 50ml white wine
• 100g leek
• 1 dash extra virgin olive oil
• 50g mascarpone
• 50g soft cheese
• 1 handful parmesan, aged 36 months
• 8 asparagus spears
• Salt to season
• 1 shallot
• 1/2 cinnamon stick
• 1 clove
• 2 juniper berries
• 4 white peppercorns
• 1 bay leaf
• 50ml white wine
• 1 litre pork or veal stock
To make the pasta, mix the two flours and make a well in the middle. Add the egg yolks, egg white and a pinch of salt.
Mix all of the ingredients together until you have a consistent dough, then knead vigorously for a further 15 minutes. Wrap the dough in cling film and allow to rest in the fridge for at least 2 hours
For the filling, remove and discard the sausage skin and cook the meat in a non-stick pan until well browned, drain in a colander.
Wipe the pan out whilst still hot and return the sausage to the pan. Deglaze with white wine and remove from the heat. Leave the sausage to cool.
Heat a saucepan over a medium heat with a little olive oil, add the leek and sweat down without colour then leave to cool.
Add the sausage, mascarpone cheese, soft cheese and leek to a bowl with a generous handful of parmesan and mix thoroughly. Transfer the filling to a piping bag
To make the ravioli, roll out the dough on a pasta machine to its thinnest setting then cut out discs with a 7cm cutter.
Pipe 1 tsp of sausage filling onto each disc. Fold the pasta over to create a semicircle, pressing out any air. Fold the bottom corners of the semicircle around each other to form a tortellini.
For the asparagus, cut each spear length ways and place in a saucepan of boiling water to blanch for 1 minute. Refresh in iced water then drain, season with salt and reserve.
For the sauce finely chop the shallots and sauté with all the spices in a saucepan with a drizzle of extra virgin olive. Add the white wine and reduce. Add the pork or veal stock and reduce to a sauce consistency and pass through a sieve. Set aside until ready to serve.
Serve tortellini with asparagus and a little of the pork sauce.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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