
ASPARAGUS RAVIOLI
Ravioli most likely originated in Liguria and was used to make use of leftovers. Everything that was left was stuffed into the pasta. We chose the asparagus of the season and created a light, summer filling.
Ingredients
For the ravioli:
- 200 g flour
- 2 tbsp olive oil
- 100 ml water
- pinch of salt
For the filling:
- 75 g vegan cream cheese
- 50 g green asparagus
- ½ bunch chives
- 1 tbsp yeast flakes
- ½ lemon juice
- salt and pepper to taste
Instructions
- Put flour with salt in a bowl and form a well.
- Add olive oil and the water and knead into a dough.
- Roll the dough into a ball and set aside.
- Steam or boil the asparagus until tender.
- Then place the asparagus in a blender with all the remaining ingredients for the filling and puree until creamy.
- Roll out dough thinly and cut out round ravioli with a glass.
- Place a teaspoon of the filling in the center of the ravioli and fold together.
- Prick the ends with a fork to make them stick together.
- Carefully place ravioli in boiling salted water and cook until they float to the top.
- Garnish with chives and lemon zest and enjoy.