Green Tortelli

Asiago, Charred Tomato Sauce, and Fried Shallots

Chef Silvia Barban of LaRina Pastificio & Vino | Brooklyn, NY

Adapted by StarChefs | June 2022

INGREDIENTS:

Spinach Pasta Dough:
300 grams egg yolks
800 grams flour 
200 grams durum or rimacinata flour
300 grams spinach 

Asiago Filling:
300 grams grated Asiago PDO
100 grams Parmigiano-Reggiano
200 grams mascarpone 
Salt 
Black pepper 

Burnt Tomato Purée:
20 plum tomatoes
Garlic oil
Salt
Black pepper
Olive oil
Lemon juice

Crispy Shallots:
Grapeseed oil 
Shallots, thinly sliced

To Assemble and Serve:
Olive oil
Grated Asiago PDO

METHOD:

For the Spinach Pasta Dough:
In a mixing bowl, beat egg yolks. In a separate bowl, mix to combine all remaining ingredients. Add yolks and mix until it forms into a smooth dough. Cover bowl with a wet towel and let rest approximately 1 hour or until ready to use.

For the Asiago Filling:
In a large bowl, mix to combine cheeses. Season with salt and pepper.

For the Burnt Tomato Purée:
On a grill, char tomatoes until the skin is completely burnt. Transfer tomatoes to a blender and add garlic oil, salt, and pepper; blend until smooth. Add olive oil and lemon juice and blend again. 

For the Crispy Shallots:
In a sauté pan over medium-low flame, heat grapeseed oil. Add shallots and slowly cook until crunchy. Remove from heat and set aside. 

To Assemble and Serve:
Roll out Spinach Pasta Dough until very thin. Cut Spinach Pasta Dough into small squares then place a tiny spoonful of Asiago Filling in the center of each square. Form each square into a tortelli shape. Bring a pot of salted water to a boil Add tortelli and boil until al dente. Meanwhile, in a sauté pan over medium flame, heat olive oil. Add cooked cooked tortelli, Burnt Tomato Purée, and some pasta water. Distribute tortelli into shallow serving plates and top with Crispy Shallots and Asiago.

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