Here’s how to make your own tortellini, perk it up with vegetables and toss it up in saffron cream

Tortellini, the ring-shaped pasta from Italy, here comes with fresh Mediterranean vegetables instead of the traditional meat or cheese filling. (And it’s always nice to roll your own pasta.)

Mediterranean vegetable tortellini with asparagus and saffron cream

(Serves 4)


For Pasta Dough

Refined flour - 50 gms

Olive oil - 10ml

Semolina - 5gms

Egg - 1.

Egg yolk - 3

Salt - a pinch

For the filling

Fresh button mushroom - 100 gms

Ceps - 50 gms

Portobello mushrooms - 50 gms

Black fungus - 50 gms

Garlic - 15 gms

Onion - 50 gms

Cream cheese - 100 gms

Thyme - 2 sprigs

Salted butter - 25 gms

For saffron cream

White wine - 25ml

Shallots - 20 gms

Garlic - 2 pods

Single cream - 50 ml

Soft yellow butter - 25 gms

Salt - a pinch

White pepper - a pinch

Saffron (soaked in hot water) - 15 gms

Asparagus - 1 bunch

Cherry tomatoes - 100 gms

Olive oil - 15 ml

Parmesan cheese - 50 gms


Prepare dough by mixing all the ingredients mentioned for pasta dough. Keep it aside for resting for about 30 minutes. Blanch the asparagus spears and keep aside.

Mix the cherry tomatoes with olive oil and a pinch of salt and roast in the oven at a very low temperature till they dry, but they should not discolour.

Meanwhile, sauté garlic, onion, thyme and mushrooms well for five minutes till the moisture has evaporated. Adjust seasoning and leave it for cooling. When cooled down add cream cheese.

For the sauce, sauté the shallots and garlic in butter and then add the wine. Cook till the moisture evaporates and then add in the rest of the ingredients. Mix well, bring to a simmer and leave aside.

Now roll out pasta dough into a sheet of about 3mm thickness, cut into round with a ring mould, fill the stuffing and fold in half moon and then twist it to meet its ends.

Blanch pasta for about two minutes and tossed with saffron butter sauce and asparagus.

Serve hot garnished with fresh herbs, cherry tomatoes and parmesan shavings.

Chef Suprabhath Roy, executive chef at the Eros managed by Hilton, Nehru Place, New Delhi, has worked in renowned kitchens in India and abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in its bylanes and Bengali food cooked at home. Starting his career with The Taj Group of Hotels and having, the chef is also credited with conceptualising and opening the multiaward winning restaurant, The Pink Poppadom at the Ista Bangalore, where he was the executive chef. He has also been the Chef de Cuisine at Nina, the award-winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai.

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