Homemade ravioli with fried Thai asparagus and white elderflower sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, 200 ml water and 1 teaspoon salt with your hands and knead to a smooth dough. Form the dough into a ball, wrap in foil and let it rest for at least 1 hour

2. 2

   For the ravioli filling, chop 50 g dried tomatoes. Mix tapenade, tomatoes and capers. Quarter the pasta dough and roll out thinly one after the other with the pasta machine. Spread the longish half of the pasta sheet thinly with egg white. Spread the filling with a tablespoon at a distance of about 5 cm on one of the plates. Wrap the remaining half of the pastry sheet on the spread, press it down and cut out ravioli (approx. 5 x 5 cm) with a pastry wheel. Repeat the process with the rest of the dough

3. 3

   Wash the asparagus and cut off the woody ends. Cut the remaining dried tomatoes into strips. Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Heat the oil in a pan. Fry the asparagus and tomatoes for about 5 minutes, turning them over. Season with salt and pepper. Finally add basil and stir in

4. 4

   Shake out elderflower umbels and wash briefly in standing water. Put the flowers on kitchen paper and let them drip off. Bring 300 ml water to the boil, add the flowers and leave to stand for approx. 5 minutes. Cook the ravioli in a wide pot of boiling salted water for about 2 minutes. In the meantime, squeeze lemon half for the sauce. Pour the Holuder flower infusion through a fine sieve. Put margarine, almond paste, lemon juice, yeast flakes, guar gum, Kala Namak, agave syrup and elderflower infusion into a blender and mix at highest speed until the sauce is creamy. Season to taste with salt and pepper. Arrange ravioli, vegetables and sauce

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
86 g

FATS
17 g

PROTEINS
18 g