Pink Tortelloni

A recipe of “Monte Baldo” Hut in Avio

A tasty fresh egg pasta filled with ricotta and aromatic herbs, garnished with an exquisite condiment based on ham, asparagus and butter.

Ingredients for 4 people

For the “pasta”:

  • 300 g flour
  • 100 g durum wheat flour
  • 1 beet
  • 2 eggs
  • salt

For the stuffing:

  • 250 g ricotta-cheese
  • thyme, salt, pepper, parsley
  • 1 egg yolk
  • grated parmesan cheese

For the seasoning:

  • 1 bunch of asparagus
  • 1 shallot
  • 30 g butter
  • 3 tablespoon of extra virgin olive oil
  • broth
  • diced ham


  1. For the “pasta” mix all the ingredients together. Roll the dough and cut in in squares
  2. Add the stuffing and flavour with thyme, salt, pepper and parsley
  3. Boil the asparagus and cut the stalks
  4. Brown the shallot with butter, than add asparagus and ham, broth, salt and pepper
  5. Boil the tortelloni in a salted water, than season.

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