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Conchiglioni with Asparagus, Saffron and Ricotta

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Conchiglioni with Asparagus, Saffron and Ricotta

The perfect conchiglioni with asparagus, saffron and ricotta recipe with a picture and simple step-by-step instructions.

  • 250 g Conchiglioni
  • 500 g Fresh asparagus
  • 150 g Ricotta
  • 1 Letter Saffron threads
  • Salt
  • Vanilla salt
  • Black pepper from the mill
  • Extra virgin olive oil
  • 40 g Freshly grated Parmesan
  • 3 tablespoon Mixed with fresh herbs e.g. oregano, thyme, sage, basil
  1. Peel the asparagus into 3 cm pieces and fry in olive oil over medium heat for about 4 minutes. Cook the pasta in plenty of salted water until al dente. Remove 100 ml of the pasta water, stir in the saffron, add to the asparagus and toss briefly. Stir in the ricotta. If the sauce is not creamy enough, add a little pasta liquid. Season with vanilla salt and pepper. Drain the pasta, drain and add to the asparagus, fold in the herbs and season to taste. Serve on deep plates and sprinkle with Parmesan.
Dinner
European
conchiglioni with asparagus, saffron and ricotta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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