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 gragar-agar
2 tablespoons butter, unsalted
1.5oz. 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!
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!