asparagus ravioli

I made this ravioli for New Year’s Eve last year and they were a great success! The filling is made of asparagus and the sauce is a light Tapenade. They were full of flavour but light and ideal for a special occasion.

PREPARATION & COOKING TIME: 1 and half hour

INGREDIENTS for 4 portions:

FOR THE PASTA:

200gr plain gluten free flour

2 eggs, beaten

1 tablespoon extra virgin olive oil

4 tablespoons water

pinch of salt

FOR THE FILLING:

1 bunch of asparagus

1/2 onion, chopped

30ml white wine

1/2 teaspoon salt

1 teaspoon xanthan gum

FOR THE SAUCE

1 tapenade recipe (click on blue word for recipe)

• first make the filling, as it needs to cool down. get a frying pan, put some olive oil and sauce onion for couple minutes
• add the chopped asparagus, season with salt and sauce for 1-2 minutes
• add the white wine and reduce to half the volume
• once done, set aside for a few minutes to cool down
• then puree the asparagus with food processor or mini piper and set aside to cool down
• to make the pasta, sift the flour, xanthan gum and salt in large bowl and mix with a spatula
• add the eggs, water and olive oil and combine ingredients to get a soft ball
• either using a pasta machine or with a rolling pin (I use rolling pin), roll the pasta into a very thin sheet
• you now have to work quickly as the pasta tends to dry, so with a biscuit cutter or with a glass, cut the pasta into circles
• using a ravioli mould, place the pasta discs on the stamp, fill with the asparagus filling, wet the edges of the disc with a wet finger and press firmly

• if you don’t have a ravioli mould, you can just fold the disc in half, fill the ravioli, wet the edges with a finger and fold, pressing firmly on edges

• bring a large pot of water to boil, when it is boiling place the ravioli inside and wait until the come up to the surface- this should take 3-4 minutes
• using a strainer, pick up the ravioli from the surface a place in a mixing bowl
• dress the ravioli with the tapenade sauce and serve on plates

NUTRITIONAL VALUE PER PORTION
energy kcal	392.1
fat	18.2
of which saturated	3.0
carbohydrates	47.3
of which sugars	3.9
fibre	3.0
protein	22.0
salt	2.3