Raviolo with egg and asparagus cream

Ingredients for 4 servings:

• 400 g asparagus, green, cleaned, save the tips for decoration
• 10 cm leek
• 100 ml chicken broth
• 1 garlic clove(s)
• 50 ml cream
• 20 g butter
• 1 pinch(s) of sugar
• Salt
• 1 tbsp Parmesan, freshly grated
• 80 g flour, smooth
• 80 g flour, non-stick
• 80 g durum wheat flour
• 1 egg(s)
• 4 egg yolks
• Salt
• 1 tbsp olive oil
• 1 handful of parsley leaves, large
• e.g. Parmesan, freshly grated
• n. B. egg yolk
• 40 g hazelnuts, peeled and roasted
• Hazelnut oil
• Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

appetizer

Asparagus cream: Chop the asparagus spears, leek, and garlic (reserve the asparagus tips), boil in water with salt, sugar, and butter, strain, and sieve. Blend with chicken stock, cream, butter, and Parmesan until smooth. Pasta dough: Season with salt and let stand for 10 minutes (it will turn very yellow!). Knead with 1 scoopful each (approx. 80 g) of strong, plain flour and durum wheat flour (total: approx. 240-250 g) and olive oil until smooth. Wrap in cling film and let rest in the refrigerator for 1 hour. Roll out the pasta dough with freshly picked parsley leaves until thin, measuring 10 x 10 cm. For each ravioli, add 1 teaspoon of finely grated Parmesan, carefully place 1 egg yolk on top, press down firmly (very thin!), and cut out again (round or square). Simmer gently for exactly 2 minutes (or steam for about 3 minutes). Roast, peel, and roughly chop 1 handful of hazelnuts. Halve the green asparagus tips lengthwise and marinate in hazelnut oil. Briefly fry the asparagus tips. Serve the raviolo on asparagus cream and sprinkle with asparagus tips, hazelnuts, and Parmesan cheese.