Asiago tortelli, ramp pesto, speck

Adapted by
June 2022


Ravioli Dough:
(Yield: 4.5 kilograms)
2 kilograms durum flour
1 kilogram semolina flour
90 grams salt
14 eggs
300 grams extra virgin olive oil
6 grams egg shade color
Asiago Fonduta Filling:
3 quarts whole milk
3 quarts cream
4 pounds Fontina Val D'Aosta, rind removed
6 pounds Asiago PDO, rind removed
9 eggs
Ramp Top Pesto:
1 bunch ramp tops, blanched (bottoms reserved for sauce)
3 ounces olive oil
Black pepper
To Assemble and Serve:
4 ounces butter
1 bunch ramp bottoms, thinly sliced
Fresh speck
2 ounces Asiago PDO stock
Crispy speck


For the Ravioli Dough

In a stand mixer fitted with a dough hook, add flours and salt. In a separate bowl, mix to combine remaining ingredients and 500 grams water. Gradually mix wet ingredients into dry ingredients until just incorporated. Roll dough into a ball and wrap in plastic. Refrigerate 2 hours. Sheet dough into desired thickness.

For the Asiago Fonduta Filling

In a large pot over low heat, combine milk and cream. Bring to a simmer, remaining careful not to boil. Whisk in fontina followed by Asiago; continue whisking until cheese has melted. Remove from heat. Using an immersion blender, blend until smooth. While whisking, gradually add 3 egg yolks and 6 whole eggs; continue whisking until thick. Pour fonduta into sheet pans and let cool.

For the Ramp Pesto

Squeeze out any excess liquid from ramp tops. Transfer to a blender, add olive oil, salt, and pepper; purée until smooth.

To Assemble and Serve

Using the Ravioli Dough and Asiago Fonduta Filling, form raviolis. Bring a pot of salted water to a boil. Add ravioli and boil 3 minutes. Meanwhile, in a pan over medium-high heat, melt butter. Add ramp bottoms and speck and sweat. Add stock and bring to a simmer. Add cooked ravioli, toss with sauce, and cook 2 to 3 minutes. Transfer ravioli to a serving plate. Top with crispy speck and a couple spoonfuls of Ramp Pesto.