pasta: ravioli with asparagus filling

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* Exported from MasterCook *

 

Ravioli with Asparagus Filling

 

Recipe By :Cornelia Schinharl

Serving Size : 6 Preparation Time :2:00

Categories : New Import Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR DOUGH:

2 2/3 cups all-purpose flour

4 eggs

1 tablespoon olive oil

1 teaspoon salt

Flour for work surface

FOR FILLING:

1 3/4 pounds white asparagus

Salt

1 Pinch sugar

1 shallot

1 handful fresh chervil

3 tablespoons pine nuts

1 small egg

4 ounces pecorino romano -- freshly grated

2 tablespoons dry bread crumbs -- (2-3)

Pepper

Freshly grated nutmeg

FOR SAUCE:

1 handful fresh chervil

4 ounces butter

Pepper

 

* For dough, mix flour with eggs, oil, and salt and knead to form smooth,

elastic dough. Shape dough into ball, wrap in plastic, and let rest at room

temperature about 30 minutes.

 

* For filling, trim woody ends from asparagus and cut off tips. Peel asparagus

and cut into 1-in pieces. Bring plenty of water to boil with salt and sugar. Add

asparagus pieces and simmer 8 minutes. Add tips and simmer another 5 minutes.

Drain well and set tips aside.

 

* Peel and grate shallot. Cut chervil leaves into thin strips. Finely chop pine

nuts.

 

* Puree asparagus pieces and mix with shallot, chervil, pine nuts, egg,

pecorino, and crumbs. Season with salt, pepper, and nutmeg.

 

* Knead dough again and cut into 4 pieces. Roll each piece on floured surface

until paper thin. Cut into 2 1/2-inch squares. Spoon 2 teaspoons asparagus

filling in center of each square. Brush edges with water and fold over, shaping

a rectangle or triangle. Press edges together.

 

* Bring plenty of salted water to boil. Boil ravioli 3 to 4 minutes. Remove from

heat but leave ravioli in the water.

 

* For sauce, tear off leaves from chervil. Heat butter until lightly browned.

Add asparagus tips. Stir in chervil and pepper, to taste.

 

* Remove ravioli from water using slotted spoon. Place on warmed plates Spoon

butter mixture over ravioli Serve at once.

 

Description:

" For company * Easy to prepare "

Source:

" Noodles: A vegetarian Journey Through the World of Pasta 1998 "

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Per Serving (excluding unknown items): 537 Calories; 29g Fat (48.8% calories

from fat); 20g Protein; 50g Carbohydrate; 3g Dietary Fiber; 217mg Cholesterol;

807mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 5

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2085 0 0 0 3345 0 0 1281 0 0 0 0 3345 0 0