Wash and cut tomatoes into pieces, season with salt and drain vegetable water in a colander. Wash asparagus tips and stir fry in a pan with butter, add a glass of water, salt, pepper and cook for 5 minutes to obtain the dressing. Whisk ricotta cheese, adding liquid cream, until similar to whipped cream and add salt. Blend tomatoes using an immersion blender, add a little oil and pass it in a small colander. Cook Tortelli in boiling salted water for 2 minutes and season with asparagus tips. Pour the tomato cream in the dish, place Tortelli and finish with some tufts of creamed ricotta cheese.