open ravioli with asparagus with pea purée

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A flavour-packed seasonal dish of open ravioli of asparagus with pea purée served with a lemon, basil and mint vinaigrette.

Ingredients

24 asparagus stalks

For the Pea Purée:
2 tbsp extra virgin olive oil
150 g shallots, finely chopped
500 g fresh or frozen peas
150 ml vegetable stock
20 g fresh mint leaves
1/2 tsp sea salt
juice of half a lemon

For the Pasta:
325 g “00” grade pasta flour
3 free range organic eggs plus 2 yolks
2 free range organic egg yolks
60 g semolina, for dusting

For the Basil and Mint Vinaigrette:
200 ml extra virgin olive oil
juice of half lemon
1 tsp maple syrup
1 tbsp fresh mint leaves, very finely chopped
1 tbsp fresh basil leaves, very finely chopped

To Garnish:
vegetarian Parmesan shavings

Instructions

View the full recipe at The Circus Gardener’s Kitchen →