Pasta: Asparagus Ravioli

Pasta: Asparagus Ravioli

© Julian Kutos

Pasta: Asparagus Ravioli

Pasta: Asparagus Ravioli

© Julian Kutos

For the ravioli dough:

Ingredients

200
g
durum wheat semolina
2
eggs
1
egg yolk
  • Put all the ingredients in the mixing bowl of a food processor and knead slowly for 5 minutes.
  • Increase the speed and knead again for another 5 minutes. The dough should be rather firm, not too liquid, but elastic in texture.
  • Add more egg or durum wheat semolina as needed. Leave the dough to rest in the refrigerator for at least 1 hour.
  • Flatten the dough by hand and divide into 5cm wide pieces. Roll out the dough by hand or with a pasta machine on the thinnest setting.

For the asparagus filling:

Ingredients

125
g
green asparagus
1
teaspoon
salt
1
teaspoon
sugar
50
g
mascarpone
1
lemon (zest and juice)
1
teaspoon
salt
1
pinch
black pepper
1
egg
  • Remove the woody part of the asparagus stem and roughly chop. Boil for 3-5 minutes in salted water.
  • Add 1 teaspoon sugar. Pick out asparagus tips and keep to one side.
  • Allow the asparagus to cool, coarsely puree the stems in a food processor or with a hand blender with the mascarpone, lemon, egg, salt and pepper.

For serving:

Ingredients

100
g
butter
50
g
parmesan
black pepper
  • Place about 1 teaspoon of filling on the long strips of dough, in the middle. Brush around the filling with egg.
  • Place a second strip of pasta dough on top of the filling, press down well with your fingers.
  • Cut out with a ravioli or biscuit cutter. Flour the ravioli well so that they do not stick together.
  • Cook the ravioli in boiling salted water at 100°C for 1 to 2 minutes until they float to the surface and remove with a slotted spoon.
  • To serve: Melt butter, add asparagus tips, pour warm butter over the ravioli, grate lemon zest and Parmesan over the top. Season with black pepper.