Wild garlic ricotta ravioli with two types of asparagus

Ingredients for 3 servings:

• Pasta dough of 200 g flour or ready-made pasta dough
• 250 g ricotta
• 1 egg(s), separated
• ½ tsp salt
• 2 tbsp soft wheat semolina
• 3 tbsp Parmesan, grated
• ½ bunch wild garlic
• 1 kg white asparagus or 500 g white and 500 g green asparagus
• ½ cup cream
• Flour butter
• 2 egg yolks
• 1 tbsp clarified butter
• 2 tbsp butter
• Sugar
• salt and pepper
• Parmesan, grated, for sprinkling

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Sunday lunch, vegetarian, ravioli with fried asparagus, ravioli with asparagus sauce

Preparation: Prepare the pasta dough (see Chefkoch recipes) or use a ready-made one. The dough should be rolled out nice and thin. Mix the ricotta with one egg yolk, salt, semolina, and Parmesan cheese. Add 1/3 of the finely chopped wild garlic. Let stand for at least 15 minutes so that the semolina firms up the mixture a bit. In the meantime, peel the asparagus and cut it into pieces about 3 cm long. Cook half of it in boiling water seasoned with salt, a pinch of sugar, and 1 teaspoon of butter for 6-8 minutes, until al dente. Drain the asparagus and reserve 1 cup of the asparagus water for the sauce. Roll out the pasta dough thinly, divide it into 8 x 8 cm squares, brush two sides with egg white, add 1 heaped teaspoon of ricotta cream to the center of each, and press together to form triangles. Make sure there is as little or no air left in the ravioli. I made 18 pieces, which is enough for 3 people. Preparation: Bring pasta water to a boil for the ravioli and add salt. I use a wok, as the ravioli have plenty of room. The first batch of ravioli can be cooked for 4 minutes now. Remove with a slotted spoon and let cool on a plate. These will be reheated in the pan later. Asparagus in cream sauce: Gently bring a 1/4 cup of asparagus stock to a boil with 1/2 cup of cream and thicken with the flour and butter. Simmer slightly to remove the flour taste – not necessary with a ready-made roux. Add 1/3 of the wild garlic and asparagus and heat gently, but not for too long so the asparagus doesn’t overcook. Fried asparagus: Heat clarified butter in a large pan, add raw asparagus pieces, season with salt, sugar, and a little pepper, and fry. Cover and stir frequently. This takes about 7 minutes. The asparagus should be lightly browned. Remove the asparagus from the pan. Cook the second batch of ravioli and keep warm in the pasta water. Finish: Add a little more butter and the remaining wild garlic to the pan. Add the cooked ravioli and 2-3 tablespoons of pasta water, heat through. Then mix with the fried asparagus and keep warm. Thicken the white sauce with the 2 beaten egg yolks. Be careful—it shouldn’t boil any further. To serve: Serve the cooked ravioli with the asparagus, as well as the butter-tossed ravioli with the fried asparagus. If desired, sprinkle with a little freshly grated Parmesan cheese. The ravioli also tastes delicious with just melted butter.