For the Broth
For the Tortellini
Garnish
-PREP TIME: 35 MINS. -Cook Time: 35 MINS
• Chop off the whites of 4 medium spring onions
(reserve the greens for another use or slice and
use for garnish). Crush 4 garlic cloves with the
flat of your knife. Place both in a large pot and
lightly sauté for 3 mins. Add 10 cups stock or
broth, 1 parmesan rind, and 1 large fresh
parsley sprig.
• Cover and bring to a simmer over medium
heat. Uncover and simmer until the flavours
meld, 15 to 25 minutes. Trim off the woody
ends of the asparagus, then cut crosswise into
1 to 2-inch pieces.
• Using a slotted spoon, remove the scallions,
garlic, parmesan rind, and parsley and
discard. Add 1/2 teaspoon kosher salt and 1/4
teaspoon black pepper to the broth. Taste
and season with more salt and pepper as
needed.
• Roll out pasta into 20cm wide sheets and dust
layers with flour, cut circles from sheet using
size 90mm round cutters.
• Pipe 35grms of cheese bechamel into centre
of each disk.
• Fold each disk into individual tortellini’s and
spray with water to stick, dust each with flour
and store in cassette (air tight).
• Bring the broth back to a boil. Add tortellini’s
and cook for 3.5 mins. About 2 minutes before
the pasta is cooked, add the asparagus and
100grm fresh peas. Simmer until the vegetables
are bright green and crisp-tender, 2 to 3
minutes.
• Remove from the heat. Serve hot with a small
dollop of pesto, a garnish of shaved Parmesan
cheese, and lemon wedge if desired.
