Parmigiano Reggiano Ravioli with asparagus and balsamic pearls

  • 15
  • Easy

Parmigiano Reggiano Ravioli with asparagus and balsamic pearls

  • 15
  • Easy
Parmigiano Reggiano Ravioli with asparagus and balsamic pearls

INGREDIENTS

  • 7 pieces Parmigiano Reggiano Ravioli
  • 1 oz. purple asparagus
  • 2 cups extra virgin olive oil
  • 2 tbsp plus ⅓ cup balsamic vinegar
  • 1 gr agar-agar
  • 2 tablespoons butter, unsalted
  • 1.5 oz. green asparagus, sliced

METHOD

Marinate the purple asparagus in 2 tablespoons of balsamic vinegar and slice. Place the 2 cups of extra virgin olive oil in the freezer for about 30 minutes until cold. In a pot, heat the 1/3 cup of balsamic vinegar and the agar-agar to a boil then shut off heat. Transfer to a squeeze bottle and drop the hot liquid into the cold oil to create pearls. Boil the ravioli for 4 minutes and sauté in a pan with the butter and purple asparagus. Plate the ravioli then top with the sautéed purple asparagus. Garnish with sliced green asparagus and balsamic pearls. Buon Appetito!

INGREDIENTS

SERVINGS
- +
  • 7 pieces Parmigiano Reggiano Ravioli
  • 1 oz. purple asparagus
  • 2 cups extra virgin olive oil
  • 2 tbsp plus ⅓ cup balsamic vinegar
  • 1 gr agar-agar
  • 2 tablespoons butter, unsalted
  • 1.5 oz. green asparagus, sliced

METHOD

Marinate the purple asparagus in 2 tablespoons of balsamic vinegar and slice. Place the 2 cups of extra virgin olive oil in the freezer for about 30 minutes until cold. In a pot, heat the 1/3 cup of balsamic vinegar and the agar-agar to a boil then shut off heat. Transfer to a squeeze bottle and drop the hot liquid into the cold oil to create pearls. Boil the ravioli for 4 minutes and sauté in a pan with the butter and purple asparagus. Plate the ravioli then top with the sautéed purple asparagus. Garnish with sliced green asparagus and balsamic pearls. Buon Appetito!