Asparagus and morel pasta bonbons


Total time: 1hr 15m
Preparation Time: 75m

Servings
For 4 people


Nutritional Information

Contains 728 Kcal, 22g Protein, 44g Carbohydrates, 51g Fat


Ingredients

  • Morels
  • 20 g dried morel mushrooms
  • Asparagus
  • 3 litres water
  • 1 tbsp lemon juice
  • 2 tbsp butter
  • 1 tbsp salt
  • 1 tbsp sugar
  • 500 g white asparagus, peeled
  • Filling
  • 250 g Mascarpone
  • 1 organic lemon, use grated zest only
  • a little pepper
  • 0.25 tsp salt
  • To shape the pasta
  • 2 rolls of pasta dough
  • 1 eggs, beaten
  • Pasta bonbons
  • 3 tbsp butter
  • 50 g Parmesan, shaved into thin strips using a peeler

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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