Open-Faced Ravioli with Lentil Pesto – Lentils.org

Ingredients

• 2 cups (500 mL) whole red lentils, dry
• 1 qt (1 L) vegetable broth
• 1 Tbsp (15 mL) olive oil
• ½ cup (125 mL) toasted pine nuts
• ½ cup (125 mL) grated Parmesan cheese
• ¼ cup (60 mL) fresh basil leaves
• 2 cloves garlic
• 1 Tbsp (15 mL) lemon juice
• salt and pepper, to taste
• 2 lb (1 kg) asparagus, trimmed
• ½ tsp (2 mL) dried oregano
• 3 Tbsp (45 mL) thyme, fresh picked leaves
• ¼ cup (60 mL) sherry vinegar
• 2 Tbsp (30 mL) Dijon mustard
• 10 sheets fresh pasta dough (or store-bought wonton wrappers)
• 1 lb (500 g) ball burrata cheese, torn into pieces
• Truffle Vinaigrette (housemade* or store bought)
• freshly ground black pepper