Well, I am still on the asparagus train and as long as it is in season I am going to cook it as often as possible. I hardly think that I will get boared of this gorgeous spring vegetable. This is actually a quick lunch if you make it for two and if you do not want to spend time with stuffing the ravioli, well then simply add the goat cream cheese to the pesto and there you go! If you like add some mint among the basil or even use pistachio instead of the almonds. Serve it with loads of freshly garted parmesan and a couple of sorrel and young beetroot leaves if you find some around.
Ingredients:
for the pasta:
200 g flour (tipo 00)
2 eggs
1 tablespoon olive oil
salt
for the pesto:
150 g green asparagus
50 g blanched almonds
1 shallot
1 small garlic clove
150 ml olive oil
50 g parmesan
10 basil leaves
zest of 1/2 lemon
salt
pepper
for the filling:
4-5 green asparagus
70 g goat cream cheese
salt
pepper
For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.
For the pesto cook asparagus in salted water for 2-3 minutes. If you are not able to find thin asparagus, then cut the usual sized ones into chunks and cook for about 5 minutes. Sautee onion and garlic in a little olive oil, then add to the asparagus and puree together with the other ingredients. Season with salt and pepper.
For the filling peel asparagus and cut in thin slices then cook for a about 1 minute in salted water, drain. Mix it together with goat cream cheese and season with salt and pepper.
Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes and toss it together with the pesto before serving.
Everything started with some leftover green pasta dough, that I have forgotten to put into the freezer, so I decided to use it quickly. While I was wondering about the ingredients that I should use to create today's lunch I quickly made another batch of pasta, because I wanted to make double coloured ravioli. My first plan was to use goat cheese as part of the filling, but instead it has ended up in the sauce. Sunchoke was the answer for the filling and it made a great "nest" for the quail egg yolk. Only something green was missing: I picked some young dandelion leaves and added to the morel-pea ragout. Finally, I garnished that spring starter with parmesan and roasted hemp seeds that I have recieved from my friend, Robert who is the fabulous cook behind mybites. I suggest to use a mature goat cheese instead parmesan, that is also what I am going to do next time!
Ingredients:
for the pasta dough:
100 g flour (pl. 00-ás)
1 egg
1 tablespoon olive oil
salt
for the filling:
150 g sunchoke (weighed peeled)
1/4 teaspoon butter
150 ml vegetable stock
12 quail eggs
nutmeg
salt
pepper
for the goat cheese sauce:
50 ml cream
150 g fresh goat cheese
long pepper
salt
for the ragout:
morels
pea
young dandelion leaves
chervil
1/2 shallot
butter
salt
pepper
for serving:
hemp seeds
mature goat cheese
For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.
For the filling cut sunchoke in about 1 cm pieces and cook in vegetable stock until soft. Sieve and puree together with the butter. Season with salt, pepper and nutmeg.
Roll out pasta with the help of a machine and put a teaspoon of sunchoke puree onto it in a row. Then crack quail eggs and carefully separete the yolk form the white and slide it onto the middle of the sunchoke puree. Now cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 1-2 minutes.
For the sauce warm cream with a halved long pepper until the boiling point, then remove the pepper and stir in the fresh goat cheese and whisk until it has been molten. Season with salt.
For the ragu cut shallot in slices and fry morels in butter, then discard shallot and add peas and dandelion leaves. Sautee for a few minutes and season with salt, pepper and chervil.
Sprinkle roasted hemp seeds and shavings of mature goat cheese on top before serving.
