Open-Faced Ravioli with Lentil Pesto
Flat pasta sheets are topped with lentil pesto, dressed lentils and asparagus, torn burrata cheese, and a drizzle of truffle vinaigrette.
Keywords
- main dish
- italian
- whole red
- vegetarian
- foodservice
- english
- asparagus
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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
- pepper
- 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
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