Green asparagus ravioli with parmesan cream
These asparagus ravioli with a delicious Parmigiano cream broth - a perfect celebration of spring
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Ingredients
Portions:
4
200 g
asparagus ravioli
150 ml
cream (35%)
Vegetable stock:
500 ml
vegetable stock
(made with onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek)
50 ml
white wine
15 g
Parmigiano Reggiano, grated
1 tsp
corn starch
salt
pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a large pot of salted water to a boil for the ravioli.
- In a separate saucepan, heat 500 ml of vegetable stock, bringing it to a simmer.
- Add 50 ml of white wine to the vegetable stock and let it reduce slightly.
- In a small bowl, mix 1 tsp of corn starch with 2 tbsp of water. Stir the mixture into the stock to thicken it slightly.
- Lower the heat and stir in 150 ml of cream, 15 g of grated Parmigiano Reggiano, and season with salt and pepper to taste. Keep warm.
- Cook 200 g of asparagus ravioli in the boiling water according to package instructions, until al dente.
- Drain the ravioli and serve immediately in bowls, ladling over the Parmigiano cream broth.