Open ricotta ravioli with asparagus
- Jane Kennedy - One Dish. Two Ways.
- Jun 9, 2015
- 2 min read
Open ravioli is so much easier than doing the real thing and looks impressive! Only half of the kids are into asparagus so I delete that final touch and they just have the cheesy ravioli by itself.
INGREDIENTS
500g fresh asparagus, trimmed and cut into 3 cm pieces
100g mascarpone
100g ricotta
25g parmesan, plus extra to serve
salt
4 dry lasagne sheets
125g unsalted butter, for garnish
100g slivered almonds
INGREDIENTS FOR ADULTS
1 anchovy fillet in oil, very finely chopped
1/2 garlic clove, crushed
pinch cayenne pepper
freshly ground black pepper
lemon zest, grated, to serve
METHOD
To prepare the filling, bring a saucepan of salted water to the boil over a high heat. Blanch the asparagus for 2 minutes then cool straight away in icy water. Reserve some of the tips for topping the adults’ dish. Purée the remaining asparagus in a food processor then transfer to a bowl. Add the cheeses and a pinch of salt and combine.
Bring another saucepan of salted water to the boil. Add the pasta sheets and cook according to the packet instructions. While the pasta is cooking, put the asparagus and cheese filling in a large stainless steel bowl and heat it over the boiling pasta water.
Melt the butter in a frying pan over a medium heat. Add the almonds and cook, shaking frequently for about 5 minutes, or until the butter is light brown. Immediately remove the almonds and butter to a bowl to stop the browning process.
DISH ONE
To serve, tear a sheet of pasta in half and put one half on a plate. Add a generous amount of the filling and top with the other half of the pasta sheet. Repeat to make another kids’ serve. Drizzle over some brown butter and almonds and top with extra parmesan.
DISH TWO
To the remaining cheese mixture, add the anchovy, garlic, cayenne pepper and salt and pepper to taste and combine.
To serve, tear a sheet of pasta in half and put one half on a plate. Top with a generous spoonful of the filling and cover with the other half of the pasta sheet. Repeat to make another adults’ serve. Garnish the ravioli with the reserved asparagus spears and spoon over some brown butter and almonds. Add a grind of black pepper and sprinkle over the lemon zest and extra parmesan.
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