Stuffed ravioli with asparagus farce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead 250 g flour, eggs, 2 tablespoons of cold water and a little salt into a smooth dough. Form into a ball and let it rest for about 30 minutes. In the meantime, cut the lower woody ends off the asparagus.

2. 2

   Wash the asparagus, cut the tips off, possibly halve them. Cut the remaining asparagus into pieces, cook for about 5 minutes in slightly salted water. Drain the asparagus pieces and collect the liquid.

3. 3

   Coarsely mash the asparagus in the universal chopper. Wash, clean and quarter the tomatoes and remove the seeds. Finely dice the flesh. Grate the Parmesan finely. Mix asparagus puree, 2/3 of the tomato cubes and cheese.

4. 4

   Season with salt and pepper. Roll out the pasta dough thinly on a floured work surface and cut out two equally sized plates. Mark 16 squares on one plate. Put 1 tablespoon of asparagus farce on each square.

5. 5

   Brush square edges with beaten egg white. Place the second pastry sheet on top and press the edges firmly together. Use a pastry wheel to erase the 16 squares. Bring the stock to the boil and cook the dough pockets at low heat for 10-12 minutes until they rise to the surface.

6. 6

   In the meantime, cook the asparagus tips in the asparagus stock for 3-4 minutes. Melt the fat in a pot, sauté the remaining flour and tomato paste in it. Deglaze with 3/8 litres of asparagus water and cream while stirring.

7. 7

   Season with salt and pepper. Add the rest of the tomato pieces to the sauce. Arrange dumplings with some sauce and asparagus tips on plates. Add the rest of the sauce separately.

Nutrition Facts

KCAL
530 kcal

CARBS
54 g

FATS
25 g

PROTEINS
24 g