Yorkshire Asparagus with Poached Egg Ravioli - Deliciously Yorkshire
To make the raviolis first: # Around three hours before serving sieve the flour into a bowl separate 2 of the eggs and save the whites for another use. # Mix on
Ingredients
- 1 bunch Yorkshire asparagus timed
- 200g Pasta flour
- 6 Free range Yorkshire eggs
- Olive oil
- Small block parmesan
- Salt and white pepper
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