White Asparagus Ravioli

DSC00746

Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus are in season and I realized I had not posted a recipe for white asparagus ravioli yet. To give these ravioli an interesting texture, I included the asparagus in the filling as brunoise rather than as a puree. To add more flavor, I included a small amount of prosciutto and sautéed the asparagus in butter. The sauce is a simple but delicious mixture of reduced asparagus stock from the peels and butter.  To top it all off, literally, the tips of the asparagus are served on top. I am very happy with how these ravioli turned out and I will definitely make them again. Here is what I did…

Ingredients

DSC00678

For about 36 ravioli, 4 to 6 servings

750 grams (1.7 lb) white asparagus

125 grams (1/2 cup) ricotta, preferably homemade

30 grams (1 oz) prosciutto, about 2 thin slices, cut into small strips

30 grams (1 oz) freshly grated parmigiano reggiano + more for garnish

1 Tbsp minced fresh flat leaf parsley

4 Tbsp butter, divided

salt and freshly ground white pepper

1 egg

fresh pasta dough made from 2 eggs and about 200 grams (1 1/4 cup) Italian 00 flour

Instructions

DSC00679

Peel the asparagus and trim about 1/2 cm (1/4 inch) from the bottom. Do not peel the tips. Reserve the peels and trimmings to make the sauce.

DSC00680

When the asparagus are peeled, cut off the tips (about a third of the length).

DSC00683

Cut the tips in half lengthwise.

DSC00685

To cook them sous-vide, season them with salt and freshly ground white pepper and vacuum seal.

DSC00686

Cut the asparagus stalks into brunoise by cutting them in quarters lengthwise and then into small pieces.

DSC00688

Heat 2 tablespoons butter in a frying pan and add the asparagus brunoise.

DSC00690

Stir over medium high heat untilt he asparagus are golden, about 3 minutes.

DSC00691

Add 30 grams prosicutto, thinly sliced and cut into strips.

DSC00692

Stir for another minute, then turn off the heat.

DSC00694

Beat an egg in a bowl.

DSC00698

To the bowl add the sautéed asparagus, 30 grams of freshly grated parmigiano reggiano, and 125 grams (1/2 cup) of ricotta.

DSC00699

Mix the mixture with a fork…

DSC00700

…until homogeneous. By using a fork instead of a food processor, the filling have a more interesting texture. Taste and adjust the seasoning with salt and freshly ground white pepper, remembering the the filling of ravioli should always be slightly over-seasoned. Cover the bowl and refrigerate the filling to allow it to firm up.

DSC00693

Put the asparagus peels and trimmings in a pot and barely cover with water. Bring to a boil, then reduce the heat and simmer for half an hour.

DSC00701

After simmering, sieve the asparagus stock and use a china cap and a pestle to push as much liquid out of the peels as you can.

DSC00703

Then sieve the stock.

DSC00704

Roll out the dough and make ravioli according to my instructions for making ravioli.

DSC00736

When the ravioli are finished, bring a large pot of water to a boil…

DSC00740

…and cook the asparagus tips, either sous-vide for 15 minutes at 84C/183F, or steam or boil them until they are tender but firm to the bite.

DSC00707

Pour the asparagus stock in a frying pan, bring to a boil, and reduce by about half.

DSC00708

When it has been reduced by half, turn down the heat, add a tablespoon of cold butter cut into pieces, and whisk to incorporate the butter.

When the water boils, add salt and the ravioli.

DSC00709

Cook the ravioli for a couple of minutes, then transfer them to the pan with the asparagus stock and butter sauce using a strainer.

DSC00710

Toss the ravioli in the sauce with a tablespoon of minced parsley.

DSC00746

Serve the ravioli on preheated plates and top with the asparagus tips. Sprinkle with freshly grated parmigiano reggiano.

Wine pairing

This is outstanding with an elegant mineraly sauvignon blanc, especially Sancerre or Pouilly-Fumé.

Flashback

DSC03164
Homemade croissants are even more difficult than homemade puff pastry, but it is worth the effort.

Advertisements

21 thoughts on “White Asparagus Ravioli

  1. I love ravioli but have never thought of using asparagus as a filling – this one sounds sensational! Have to wait a few months until the first spring offerings and white may be difficult to get here . . . but shall try the Farmers’ Markets and hope to be lucky!! One for my files for certain . . .

    Liked by 1 person

    • With green asparagus it won’t be quite the same. I’ll have to think of a nice recipe for ravioli with green asparagus, as they are more easily available around the world as well as year-round.

      Like

  2. Ah! Ravioli. This filling could stand on its own.

    Stefan – when I try to make ravioli – I have a kind of feeling that you are watching over my shoulder. And sighing deeply in despair!

    I believe I shall wait for that wonderful moment when I find some asparagus ravioli labelled ‘ready to cook’.

    But most importantly it will be branded stefangourmet!

    Liked by 2 people

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s