Fresh ravioli with green asparagus
Ingredients for 4 people
Ingredients · Servings 4
- 500 g fresh ravioli (with potato, peas and parsley)
- 100 g North Sea shrimp
- 300 g spinach
- 500 g green asparagus
- 2 shallots
- 2 cloves of garlic
- 1 citroen
- 40 g parsley
- 240 g butter
- 8 tbsp white balsamic vinegar
- Olive oil
- Salt and pepper
Method · 40 min
- Finely chop the shallot and mince the garlic. Trim the ends of the green asparagus and cut them in half lengthwise.
- Heat some olive oil in a frying pan and add the garlic, the green asparagus, and 4 tablespoons of water. Stir-fry the asparagus for 8 to 10 minutes until tender.
- Cook the fresh ravioli in plenty of salted water for 4–6 minutes. The water should taste like the North Sea.
- Now make the beurre blanc sauce. Grate the lemon zest and squeeze out the juice. Put the lemon juice, balsamic vinegar, and chopped shallots in a saucepan. Place this over the heat and bring to a boil. Let it simmer until about 4 tablespoons of liquid remains. Strain the mixture and return it to the pan. Add the butter to the pan and place it back on the heat until all the butter has melted.
- Blanch the spinach and parsley in plenty of salted water for 10 seconds. If you have a boiling water tap, you can also place the spinach and parsley in a colander and rinse under boiling water. Puree until smooth and season with 4 tablespoons of olive oil, salt, and pepper.
- Now plate the dish. Pour the beurre blanc into a deep plate and spread a few tablespoons of the spinach purée on top. Arrange the fresh ravioli over the spinach. Distribute the green asparagus and shrimp over this. Garnish the dish with some lemon zest.
persons
- Finely chop the shallot and mince the garlic. Trim the ends of the green asparagus and cut them in half lengthwise.
- Heat some olive oil in a frying pan and add the garlic, the green asparagus, and 4 tablespoons of water. Stir-fry the asparagus for 8 to 10 minutes until tender.
- Cook the fresh ravioli in plenty of salted water for 4–6 minutes. The water should taste like the North Sea.
- Now make the beurre blanc sauce. Grate the lemon zest and squeeze out the juice. Put the lemon juice, balsamic vinegar, and chopped shallots in a saucepan. Place this over the heat and bring to a boil. Let it simmer until about 4 tablespoons of liquid remains. Strain the mixture and return it to the pan. Add the butter to the pan and place it back on the heat until all the butter has melted.
- Blanch the spinach and parsley in plenty of salted water for 10 seconds. If you have a boiling water tap, you can also place the spinach and parsley in a colander and rinse under boiling water. Puree until smooth and season with 4 tablespoons of olive oil, salt, and pepper.
- Now plate the dish. Pour the beurre blanc into a deep plate and spread a few tablespoons of the spinach purée on top. Arrange the fresh ravioli over the spinach. Distribute the green asparagus and shrimp over this. Garnish the dish with some lemon zest.
