Spring Raviolette with Asparagus Broth
Ingredients
Pasta Dough
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100g (about 3/4 cup + 1 tbsp) all-purpose flour
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1 large egg yolk + 1 whole egg
Filling
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1 tbsp olive oil
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2 green onions (white and light green parts), thinly sliced
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1 packed cup chopped mustard greens and chard (stems removed)
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Salt and pepper to taste
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1/2 cup ricotta cheese (drained if watery)
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1 tbsp grated Parmesan
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Zest of 1/2 lemon
Asparagus Herb Broth
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Woody ends from 1 bunch of asparagus (reserve tender tips for serving)
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1–2 green onion tops, roughly chopped
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1/4 small onion or 1 shallot, chopped
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Handful of parsley stems
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2 sprigs fresh mint
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4 cups water
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1 Parmesan rind
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Salt to taste
To Serve
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4–6 asparagus tips, sliced on a diagonal
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1/2 cup snap peas, sliced on a diagonal
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Extra virgin olive oil
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Fresh dill for garnish
Instructions
Make the Broth
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In a small saucepan, combine asparagus ends, green onion tops, shallot, herb stems, and water. Bring to a gentle simmer.
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Simmer uncovered for 30–40 minutes. Strain and season with salt. Keep warm.
Prepare the Vegetables
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Blanch snap peas and asparagus tips in salted boiling water for 30 seconds. Transfer to an ice bath. Drain and set aside.
Make the Filling
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Sauté green onions in olive oil until soft, 1–2 minutes. Add greens and cook until wilted. Season and let cool. In food processor, combine greens mixture with ricotta, Parmesan, and lemon zest. Adjust seasoning.
Make the Pasta
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Mound flour, make a well, and add eggs and salt. Mix and knead until smooth, 8–10 minutes. Cover tightly with plastic wrap and let rest 30 minutes at room temperature.
Roll out thinly and cut into two large sheets.
Assemble the Raviolette
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Spoon filling onto one pasta sheet. Drape second sheet on top. Seal and trim into shape.
Cook & Plate
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Boil raviolette gently for 3–4 minutes until tender.
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Place in shallow bowls. Arrange blanched snap peas and asparagus around.
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Ladle warm broth around. Drizzle with olive oil, lemon zest, and herbs.