Tortelloni with rabbit liver filling and sage and asparagus butter

Ingredients for 4 servings:

• 1 handful of mixed dried mushrooms
• 1 shallot(s)
• 50 g bacon, streaky
• 1 tbsp butter
• 1 shot of Marsala
• 3 sprigs of parsley
• 3 sprigs of sage
• 1 tsp lemon(s) – zest, grated
• 100 g ricotta
• 100 g mascarpone
• 75 g cheese (Pecorino), grated
• 1 egg(s)
• 200 g liver(s) (rabbit)
• salt and pepper
• 200 g semolina (durum wheat semolina)
• 200 g flour, strong (or normal)
• 2 eggs
• 2 egg yolks (use the egg whites for the pasta edges)
• 2 tbsp olive oil
• 1 tsp salt
• 1 kg asparagus, fresh
• 2 bunches of sage
• 100 g butter
• Salt
• Sugar
• n. B. water
• e.g. cheese (Pecorino) or Parmesan
• 2 tbsp breadcrumbs if needed for the filling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Total time approx. 2 hours

Refined homemade pasta as a main or intermediate course

Cover the dried mushrooms with water and let soak for about 15 minutes. Peel the shallot and finely dice it together with the bacon. Sauté both in the butter until translucent, deglaze with a dash of Marsala and let it reduce. Squeeze the mushrooms, reserving the soaking water. Chop them finely and place them in a pan. Measure out 50 ml of the soaking water and pour it in. Bring everything to a boil until creamy. Roughly chop the herbs and add them to the mushroom mixture along with the grated lemon zest. Simmer until it starts to smell aromatic. Allow the mixture to cool slightly and then finely chop in a food processor, adding a little more mushroom stock if desired. Mix the mixture with the ricotta, mascarpone and pecorino and season well with pepper and salt. Clean and roughly chop the rabbit liver. Purée it in the food processor and add it to the mixture along with the egg. It is best to let it sit in the refrigerator for a while. If necessary, thicken with 1-2 tablespoons of breadcrumbs. In the meantime, for the pasta dough, put the flour, semolina, 2 eggs, 2 egg yolks, oil and salt in a bowl and knead for at least 5 minutes. Gradually add enough water to make the dough supple but not too soft. Let it rest in a freezer bag for 30 minutes. Roll out the pasta dough thinly and cut into squares with sides measuring 7 cm each. Using a teaspoon or piping bag, add some of the filling to the squares. Brush the edges with egg white and form the tortelloni. Place the finished tortelloni on a floured towel until ready to use. Peel the asparagus and cut diagonally into bite-sized pieces. Snap the sage leaves off the stems and roughly chop them. Melt 2 tablespoons of butter in a pan and sweat the asparagus in it. Pour in a little water, add salt and sugar. Sauté the asparagus until the water has evaporated. Add the sage and remaining butter and toss well. Cook the tortelloni in salted water and arrange on a plate with the asparagus. Drizzle with the melted butter from the pan. Grate the Pecorino or Parmesan cheese and scatter over the top. Serve immediately.