Bell Pepper and Shrimp Ravioli | RICARDO

Ingredients

• 1/2 cup (125 ml) fresh basil
• 1/4 cup (60 ml) fresh chives cut into matchsticks
• 1/2 cup (125 ml) of canola oil
• 1/2 cup (125 ml) olive oil
• 1/4 lb (113 g) ground pork
• 1 roasted red bell pepper, peeled and finely diced
• 2 green onions, finely sliced
• 2 tablespoons (30 ml) chopped flat leaf parsley
• 1/4 teaspoon (1 ml) hot pepper flakes
• Salt and pepper
• 32 won ton wrappers
• 3/4 lb (350g) large shrimp, peeled and halved lengthwise
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) butter
• 16 medium asparagus spears, blanched
• 1 1/2 cups (375 ml) chicken broth
• 1 pinch saffron threads
• Pepper