RCI-ND.003.0012.001
Ravioli with Spring Vegetable Purée
Ravioli with Spring Vegetable Purée from the Recidemia collection
Prep30 min
Cook15 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Aromatic White Sauce1 unit
- 10 unit
- artichoke1 large
- bunch scallions or 1 small leek (white part only)1 unitchopped
- unsalted butter plus more to taste1 tbsp
- chopped fresh parsley or chervil1 tbsp
- fresh thyme sprig or pinch of dried1 unit
- 1 pinch
- fresh shelled or frozen peas½ cup
- 1 unit
- 32 unit
- fresh basil leaves1 unitcut into fine strips for garnish
- 1 unit
Method
1
Trim the asparagus spears by snapping off the woody bases and discard. Peel the artichoke by removing outer leaves until reaching the pale tender core, then slice lengthwise in half and scoop out the fuzzy choke with a spoon.
2
Bring a large pot of salted water to a boil and add the asparagus spears and artichoke halves. Cook until tender when pierced with a knife, approximately 8–10 minutes.
10 minutes
3
Add the peas and chopped scallions or leek (white part only) to the boiling water and cook for 2 additional minutes until the peas are tender.
2 minutes
4
Drain all vegetables thoroughly in a colander. Once cooled slightly, chop the asparagus, artichoke, and other vegetables into small pieces.
5
Heat the unsalted butter in a large saucepan over medium heat. Add the chopped vegetables, fresh thyme, and fresh parsley or chervil, stirring gently to combine and warm through, approximately 2–3 minutes.
3 minutes
6
Purée the vegetable mixture using an immersion blender or food processor until it reaches the desired consistency—smooth but with slight texture if preferred. Season with a pinch of salt and freshly ground black pepper to taste.
7
Place 1 teaspoon of the spring vegetable purée in the center of each wonton skin. Wet the edges with water using a finger, then fold in half diagonally to form a triangle, pressing edges firmly to seal.
8
Fold the two opposite corners of each triangle toward the center and press to seal, forming a small pouch resembling a traditional ravioli shape.
9
Bring a large pot of salted water to a gentle boil. Working in batches to avoid overcrowding, carefully drop the ravioli into the water and cook until they float to the surface plus 1–2 additional minutes.
4 minutes
10
Gently remove the cooked ravioli with a slotted spoon and transfer to a warmed serving plate. Toss gently with additional butter to coat.
11
Warm the aromatic white sauce gently in a saucepan over low heat, stirring occasionally to prevent a skin from forming.
12
Spoon the aromatic white sauce onto warmed serving plates or a platter and arrange the ravioli on top. Garnish with freshly grated Parmesan cheese and fresh basil strips cut into fine ribbons.