Ricotta ravioli | Asparagus | Wild garlic

Ingredients for 5 servings:

• 400 g semolina (durum wheat flour)
• 80 ml carrot juice
• 100 ml water
• 2 tbsp oil
• 2 pinches of salt
• 400 g ricotta, vegan
• 160 g wild garlic in oil
• 2 tbsp olive oil
• ½ lemon(s), juice
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp breadcrumbs
• 24 stalk(s) asparagus, green
• 1 lemon(s), juice and zest
• 1 tsp sugar
• 1 tsp salt
• some olive oil for frying
• 250 ml dry white wine
• 2 bay leaves
• 10 peppercorns, white
• 2 shallots
• 200 g butter substitute, vegan, cold
• 1 tsp salt

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 20.09.2024

For the pasta dough, knead all ingredients for five minutes until smooth, wrap the dough in cling film, and refrigerate overnight. Two hours before filling the pasta, remove the pasta dough from the refrigerator. For the filling, mix the vegan ricotta with the remaining ingredients. If necessary, add more breadcrumbs until the mixture is firm enough to hold up well when filling. Transfer the mixture to a piping bag and refrigerate. For the ravioli, use a pasta machine to gradually roll out the pasta dough to a thickness of approximately 2 mm and prepare two strips. Use a glass to mark the ravioli on the pasta strip and pipe a small amount of filling (about the size of a €1 coin) into the center of the mark. Spread the filling over the edges of the ravioli with a moistened finger and place the second sheet of pasta on top. When pressing, make sure to leave as little air as possible in the ravioli. Smooth the dough from top to bottom and press down lightly. Using the glass used for marking, cut out the ravioli (3 per person). For the white wine foam, heat the white wine in a saucepan with peppercorns, bay leaves, and shallots and reduce by half. Strain the wine and return it to the pan. Cut the cold butter into cubes and gradually mix it into the wine using an immersion blender, using up-and-down movements to incorporate any air. Season with salt. Remove the woody ends from the green asparagus and sauté in olive oil. After three minutes, add the sugar and let it caramelize. After another two minutes, deglaze with the lemon juice and season with salt and lemon zest. Cook the ravioli in boiling salted water for two minutes, then drain. Serve with the fried asparagus and the white wine foam, garnished with freshly ground black pepper. Julius prepared this recipe as a main course in the show “The Perfect Dinner” – Day 5 in Berlin – on Friday, September 20, 2024.