Tortelli bicolor with ricotta and asparagus on parmesan zabaglione

For the filling

Wash, peel and peel the asparagus with a potato peeler. Cut the tips and cook them in salted boiling water for 3 minutes. Drain and immediately put them in ice water to stop cooking and fix the color. Keep the tips aside for serving. Finely cut the stems into slices. In a pan, sauté the garlic clove and the sprig of thyme in a little oil. Add the cut stems and sauté them quickly. Add a little water and cook the stems. At the end all the cooking liquid must have dried and the asparagus must be well cooked. Season with salt. Cut the rolled pancetta into strips and sauté it quickly in the pan without any fat, until it is browned. Set aside a few strips for the plate garnish. Combine the pancetta, ricotta, asparagus stalks, parmesan, ground pepper and yolk in a bowl. Mix everything well, season with salt if necessary and let the filling rest in the fridge for at least 1 hour or until the mixture hardens.

For the Parmesan zabaglione

Melt the butter in a saucepan and toast the previously sifted flour well until you obtain a blond roux. Add 1/3 of the cold broth and mix well so as not to form lumps. When the roux is perfectly melted, add the remaining cold broth. Continue to cook, stirring constantly the béchamel, until you get a velvety and fluid sauce. At the end of cooking, remove from the heat, wait for the temperature to drop a little and add the Parmesan cheese first and then, after having it well amagamato, the 2 egg yolks. Season with salt. Heat the zabaglione in a double boiler and never over direct heat before serving.

For the white pastry

Arrange the two flours in a fountain and insert the eggs in the center. Start with a fork slowly to incorporate the flour. Continue to knead with your hands until you get a firm and shiny dough (it will take about 10 minutes of work). After kneading, wrap the dough with cling film and let it rest for about 30 minutes. After the resting time, cut the white pastry dough into small pieces, flatten them with your hands and start pulling them with the help of a sheeter, starting with the widest rollers. Fold the dough on itself and repeat the operation 2 or 3 times. Only at this point begin to tighten the rollers, one number at a time and to thin the sheet until it reaches a thickness of 1 mm.

For the beetroot pastry

With a mixer, blend together the eggs and the cooked beetroot. Place the two flours in a heap, add the eggs blended with the beetroot in the center and begin with a fork slowly to incorporate the flour. Continue to knead with your hands until you get a firm and shiny dough (it will take about 10 minutes of work). After kneading, wrap the dough with cling film and let it rest in the fridge for about 30 minutes. In this case, roll a sheet a little thicker, that is 2 mm and let it dry for half an hour before rolling it up and cutting it to make noodles. Place the beetroot noodles, well spaced, along the white sheet and press them lightly with your hands. At this point, pass the sheet through the rollers back by 2 notches and slowly tighten the rollers to obtain the final thickness, i.e. 1 mm. In this way the parts of the beetroot pastry will adhere perfectly to the white pastry, imparting a play of shapes and colors. Cut the pastry into squares of 6 cm per side. Fill them with the filling by now cold, with the help of a sac à poche, and close the tortello being careful to have the colored part of the pastry on the outside. Seal well by eliminating all the air and let all the tortelli rest on a pastry tray before cooking them. Cook the tortelli in abundant salted water and stir them in a pan with a knob of butter and two fresh sage leaves. Serve on the Parmesan zabaglione and finish with the crispy bacon strips.