"Medaglioni alle Punte di Asparagi e Pecorino" stuffed pasta with Saffron and Asparagus tip sauce

Recipe for the fresh stuffed pasta "Medaglioni alle Punte di Asparagi e Pecorino " by Pastificio Gaetarelli

30 minutes

4 persons

Start by toasting the saffron pistils on the lid of the pot you are using to boil the water for the Medaglioni. Once they are slightly toasted, place the saffron pistils on a piece of wax paper, fold it and mince with a teaspoon. In a pan, heat the cream and reduce slightly; add the saffron and dissolve; add salt and remove from the heat. Boil the Medaglioni in abundant salted water for 5 minutes, drain and put them in a bowl, then add a little oil (not too strong, Garda DOP or something similar is fine) to prevent them from sticking to each other. Place the Medaglioni on the plate, sprinkle with the sauce and garnish with the asparagus tips (quickly sautéed in a pan with a little oil and the shallots).