Tortellini with Dried Tomatoes and Asparagus

Ingredients

• 250 g spelt whole‑grain flour (+ 2 tbsp for handling)
• Salt
• 4 eggs
• 125 g cold butter (+5 g for the molds)
• legume for blind baking
• 100 g dried tomatoes (in oil, drained)
• 30 g Parmesan
• 3 sprigs thyme
• 70 g sour cream
• 100 g feta (45% fat in total)
• Pepper
• 200 g green asparagus
• 0.25 organic lemon (zest and juice)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Sift 250 g flour onto the work surface, mix with ½ tsp salt, and create a well in the center. Add one egg and spread cold butter pieces on top. Roughly crumble everything together, then quickly knead by hand into a smooth dough. Shape the dough into a ball and refrigerate for 30 minutes.

2. 2.

   Grease the molds with remaining butter. Roll out the dough thinly on a floured surface. Line the molds, shaping a rim. Prick the dough bottoms several times with a fork, cover with parchment paper, place legumes on top, and blind bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–15 minutes. Remove, discard legumes and parchment, and let the bases cool for 5 minutes.

3. 3.

   Meanwhile, slice tomatoes into thin strips. Grate parmesan. Wash thyme, shake dry, and pluck leaves. Whisk remaining eggs with sour cream and fold in parmesan.

4. 4.

   Spread the egg mixture over the bases and top with tomato strips. Sprinkle half of the feta, season with salt, pepper, and half the thyme, then bake in the hot oven for 20–25 minutes until golden brown.

5. 5.

   In parallel, wash asparagus, trim woody ends, peel the lower third of each stalk, and shave into thin ribbons with a vegetable peeler. Mix lemon juice with salt, pepper, and olive oil, and marinate the asparagus. Slice remaining feta into rounds.

6. 6.

   Remove the tortellini from the molds, top with asparagus and feta slices, lightly season with salt and pepper, and garnish with lemon zest and remaining thyme leaves.