Asparagus variation and some dough – Ravioli with asparagus cream filling and Béarnaise on green asparagus with peas

Ingredients for 5 servings:

• 200 g flour
• 2 eggs
• 1 pack of ricotta
• 10 stalk(s) asparagus, white
• 50 g breadcrumbs, fine
• lemon juice
• Salt
• 125 g butter, melted
• 2 egg yolks
• 1 tbsp lemon juice
• tarragon
• chervil
• 1 handful of peas, frozen
• 15 stalk(s) asparagus, green

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 02.08.22

First, combine the flour and eggs to form a pasta dough and knead for about 15 minutes to make it more pliable. Then cover with cling film and let it rest at room temperature. Meanwhile, for the filling, peel the white asparagus, remove the woody ends, chop the rest, and cook in salted water. To freshen the asparagus, add a few drops of lemon juice to the cooking water. Once the asparagus is tender, drain the water and let it cool. Then, using a hand blender, puree the ricotta, a little salt, and the cold asparagus until creamy. Then add the breadcrumbs until the filling no longer runs off the spoon. Chill the cream in the refrigerator while you work with the pasta dough. First, roughly roll out the pasta dough with a rolling pin on a floured work surface before turning it in the pasta machine to the lowest setting to create a thin, almost translucent dough. Use a ravioli cutter or a simple glass to cut out small circles. Depending on the size of the circles, place the filling in the center of the circle using a piping bag or a small spoon. To help the dough hold together during cooking, moisten the edges with a little water before folding them together. If you like, you can press the dough firmly around the edges again with a fork and add a decorative pattern. Repeat this process until you have used up all the dough and filling. If you don’t want to use the ravioli immediately, store them in the refrigerator on a floured board covered with cling film or a clean tea towel. To make the ravioli, bring a large pot of water and salt to a boil. Wash the green asparagus and remove the woody stems. Then fry the asparagus in a pan with a little vegetable oil over medium heat. Turn halfway through cooking and add a little butter, salt, and pepper towards the end. Toss the asparagus in the mixture, then add the frozen peas and fry briefly. Meanwhile, for the Béarnaise, mix two egg yolks, 1 teaspoon of lemon juice, salt, and pepper in a tall bowl using an immersion blender. Gradually add the melted, warm butter to the bowl, whisking continuously until a creamy, fluffy sauce forms. Add herbs as desired and set the prepared sauce aside for a moment. Now add the prepared ravioli to the boiling water for 1-2 minutes. As soon as they float to the surface, they are ready and can be removed. First, arrange the green asparagus, peas, and a little sauce on the plate. Then add the hot ravioli and drizzle with a little more sauce if desired. Alina prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 from Tegernsee – on Tuesday, August 2, 2022.