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Asparagus Ravioli With Tomato Sauce

A dinner-party dish which can be made in advance, the ravioli can even be put in the freezer several weeks before the party and cooked from frozen. The sauce can be made several hours ahead and reheated before serving.

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Ingredients

⅔ quantity Pasta Dough with 15ml/1tbsp tomato purée beaten into the eggs
1 quantity Tomato Sauce
1 egg, beaten, for brushing
Dash of olive oil
Chopped fresh herbs, to garnish

For The Filling:

30ml/2tbsp olive oil
1 clove of garlic, crushed
1 onion, very finely chopped
225g/8oz fresh asparagus, very finely chopped
Salt and freshly ground black pepper

Details

Serves: 6


Method

Keep the fresh pasta dough covered with clingfilm at room temperature and the Tomato Sauce in a saucepan, ready to reheat before serving.


To make the filling, heat the olive oil in a frying pan and sauté the garlic and onion for about 3 minutes, until the onion has softened. Add the chopped fresh asparagus and season with salt and freshly ground black pepper. Sauce the asparagus mixture for about 10 minutes, until softened. Set aside and allow to cool completely.


To make the ravioli, cut the pasta dough in half. Roll out one half to a rectangle slightly larger than 35 X 25cm/14 X 10 inches. Trim the edges of the dough neatly. Cover the rectangle with the clingfilm to prevent it drying out. Roll out the other half of the dough to the same measurements. Do not trim the edges.


Place half teaspoonfuls of the filling mix­ture in lines, spaced about 2cm/¾inch apart, all over the trimmed rectangle of pasta dough. Brush the beaten egg lightly, in lines around the filling mixture, to make the square shapes for the ravioli.


Lay the other rectangle of pasta dough on top and, starting at one end, seal in the filling by lightly pressing the dough, pushing out any trapped air and gently flattening the filling, making little packets. Using a sharp knife or pastry wheel, cut down and then across in lines around the filling to make the square ravioli shapes.


To cook the ravioli, bring a large saucepan of water to the boil and add the ravioli with a dash of olive oil. Cook for about 6 minutes, stirring occasionally, until tender. Drain and set aside.


Meanwhile, reheat the Tomato Sauce. Serve the ravioli with the Tomato Sauce, sprinkled with chopped fresh herbs.

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