Asparagus & Lemon Ricotta Ravioli - Cuisine Magazine - From New Zealand to the World
This is such a ‘beginning of spring’ dish for me. The asparagus spears pop up in the garden a few at a time, so this recipe makes them go a little further. The
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Ingredients
- RAVIOLI
- pasta dough (see recipe), or use wonton wrappers (see note)
- 2 cups chopped asparagus
- 1 cup (120g) peas
- 1 cup (240g) ricotta (see recipe)
- ½ cup (40g) grated parmesan
- 1 teaspoon finely grated lemon zest
- GARLIC BUTTER SAUCE
- 75g butter
- ⅓ cup (50g) pinenuts
- 2 garlic cloves, finely chopped
- ½ cup chopped perpetual spinach
- lemon juice, to taste
- fresh watercress or rocket, to serve
- PASTA serves 6
- 4 cups (600g) '00' flour
- 5 eggs
- ½ tablespoon olive oil
- FRESH RICOTTA makes about 200g
- 2 cups (500ml) full cream milk (not homogenised)
- 200ml cream
- pinch of sea salt (must be non-iodised)
- 20ml fresh lemon juice
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