Recipe Tip: Pasta: Asparagus Ravioli - Falstaff

Instructions

1. Step 1

   Put all the ingredients in the mixing bowl of a food processor and knead slowly for 5 minutes.

2. Step 2

   Increase the speed and knead again for another 5 minutes. The dough should be rather firm, not too liquid, but elastic in texture.

3. Step 3

   Add more egg or durum wheat semolina as needed. Leave the dough to rest in the refrigerator for at least 1 hour.

4. Step 4

   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.

5. Step 5

   Remove the woody part of the asparagus stem and roughly chop. Boil for 3-5 minutes in salted water.

6. Step 6

   Add 1 teaspoon sugar. Pick out asparagus tips and keep to one side.

7. Step 7

   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.

8. Step 8

   Place about 1 teaspoon of filling on the long strips of dough, in the middle. Brush around the filling with egg.

9. Step 9

   Place a second strip of pasta dough on top of the filling, press down well with your fingers.

10. Step 10

    Cut out with a ravioli or biscuit cutter. Flour the ravioli well so that they do not stick together.

11. Step 11

    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.

12. Step 12

    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.