Tortellini in Brodo with Lamb & Asparagus

Tortellini in Brodo with Lamb & Asparagus
Photo by Grey Crawford


  • ½ lb. asparagus (about 12 medium stalks) tough ends trimmed and sliced diagonally about 1-½ inches long
  • 3 Tbs. dry white wine
  • 8 cups Beef & Chicken Broth
  • 2 Tbs. finely chopped fresh rosemary leaves
  • ¼ cup extra-virgin olive oil; more for drizzling
  • 1 lb. boneless leg of lamb (or lamb sirloin chops), cut in ½-inch dice
  • Freshly grated pecorino cheese
  • + 3 more ingredients
    • 1 medium onion, finely chopped
    • 1 lb. small cheese tortellini or small ravioli
    • 4 large cloves garlic, finely chopped

Cook the asparagus in boiling salted water until tender, 5 to 7 minutes. Drain and set aside. In a large soup pot, heat the olive oil over high heat and brown the lamb on all sides, working in batches. Remove the lamb with a slotted spoon, turn the heat to medium high, and cook the onion, garlic,...

View full recipe at Fine Cooking


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