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Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon

ingredients

servings

2

Ravioloni Lupino MozzaRisella e Basilico La Spiga Bio

250 grams

find out more

Extra virgin olive oil

to taste

Rice flour

2 spoons

Pepper

to taste

Iodized salt

to taste

Ground ginger

to taste

Lemons

1 unit

Greenhouse asparagus

100 grams

first courses from Italy

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon

vegan with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon

Ravioloni with antique Timilia grain pasta made of natural stone and stuffed with lupins, Mozzarisella and basil are ideal for creating light, fresh and springy dishes. In this recipe are matched with green asparagus enriched with lemon and ginger flavor. Recipe made by the chef: Marco Boscarato

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 1

step 1

Take the asparagus and cut it from the tip to pieces about half a centimeter until it is perceived by the cut that the asparagus becomes fibrous

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 2

step 2

Put them aside, they will be fried in the pan once the broth is ready.

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 3

step 3

From that point on, continue to cut asparagus into more coarse pieces, forcing the blade of the knife, but keep them separated from the first and boil them in a little unleavened water, they will serve for the broth

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 4

step 4

Allow asparagus tails for at least half an hour, then blend with a minipimer

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 5

step 5

Go through the sieve or with a passover to remove the fibrosis

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 6

step 6

At that point, fry in a frying pan with olive oil, on a fire, the asparagus you had previously set aside, salty and peppered

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 7

step 7

In a bowl prepare the veggie-roux by adding a tablespoon of oil to a couple spoons of rice flour and mix until the flour is fully kneaded

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 8

step 8

Rice flour gelifies at a lower temperature and faster than wheat flour, has a generally bigger grain and kneaded to the oil fat does not form lumps or flakes even if it is joined to hot.

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 9

step 9

The veggie-roux can be combined with sauces or soups to thicken, melting it with a whip or a spoon and melting in a few minutes of cooking

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 10

step 10

At this point boil the ravioli in salted water for a couple of minutes, and fry them in a pan, slightly lowering the fire

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 11

step 11

Add to the frying pan with asparagus asparagus a ladle of asparagus past, grate some lemon peel and a little ginger, squeeze half a lemon

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 12

step 12

Pour the ravioli in the pan and thicken with a veggie-roux hazelnut gently mixing with a wooden spoon.

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 13

step 13

If the sauce is already thick, add some broth or hot water, and after a few minutes your ravioli will be ready.

Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon step 14

step 14

One last light lemon peel and ginger on the plate will make its shape.

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