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!