Pork tortellini with asparagus
Ingredients:
Pasta
• 135g semolina flour
• 135g OO flour
• 180g of egg yolk
• 20g of egg white
• 1 pinch of salt
Filling:
• 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
Asparagus:
• 8 asparagus spears
• Salt to season
Sauce:
• 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

Method:
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.

Prepared by:
Ivonne Nathan
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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