Asparagus and morel pasta bonbons

Asparagus and morel pasta bonbons

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian
Nutritional value / people: 728 kcal
, Fat: 51 g
, Carbohydrate: 44 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Morels

20g dried morel mushrooms

Asparagus

3litres water
1tbsp lemon juice
1tbsp salt
1tbsp sugar
2tbsp butter
500g white asparagus, peeled

Filling

250g Mascarpone
1 organic lemon, use grated zest only
¼tsp salt
a little pepper

To shape the pasta

2 rolls of pasta dough
1 egg, beaten

Pasta bonbons

3tbsp butter
50g Parmesan, shaved into thin strips using a peeler
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How it's done

Morels

Soften the morels in water for approx. 30 mins. Remove the morels, rinse well and drain. Finely chop half of the morels, halve the rest.

Asparagus

Bring the water, lemon juice, salz, sugar and butter to the boil in a wide pan. Add the asparagus, simmer over a medium heat for approx. 8 mins. until just soft. Remove the asparagus, drain. Set aside the asparagus water. Cut the tips off the asparagus (approx. 4 cm). Cut half of the remaining asparagus diagonally into slices, roughly chop the rest.

Filling

Mix the mascarpone and lemon zest with the chopped morels and asparagus, season.

To shape the pasta

Roll out the pasta dough in batches, halve lengthwise, cut into approx. 8 cm squares. Place ½ tbsp of filling on the lower half of each square, brush the edges of the dough with egg, roll up from the bottom. Press the sides together firmly, pressing out any trapped air. Cook the pasta in the reserved, just-boiling asparagus water for approx. 7 mins., drain and keep warm.

Pasta bonbons

Heat the butter in a non-stick frying pan. Sauté the asparagus tips, sliced asparagus and remaining morels for approx. 5 mins. Add the pasta bonbons, heat gently. Sprinkle the cheese on top of the pasta.

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