Asparagus and wild garlic are great ingredients for spring menus. Chef’s Handyman will publish in the recipe blog, cooking recipes with asparagus and wild garlic.
Shortly before Easter fresh asparagus can be bought in the stores. When walking in the woods, the smell of wild garlic will surround a wide range of land. This will be the beginning of the wild garlic and asparagus season in our area. It’s a tradition to share new cooking recipes with these ingredients. Each restaurant will promote delicious asparagus menus and each shop will sell fresh asparagus and wild garlic goods, like wild garlic paste, salad sauce, wild garlic mustard or sausages.
For the Chef’s Handyman recipe blog I will share a pasta recipe with asparagus and wild garlic sauce.
Chef’s Handyman cooking recipe for 4 persons: Asparagus ravioli with wild garlic sauce.
Boil asparagus in salt and sugar water until soft. Approximate 10-15 minutes.
To make filling, combine ricotta cheese, 3 tbsp. of grated parmesan cheese and 2 asparagus in pieces. Mix with a hand blender. Season the filling to taste with salt and pepper. The filling should thicken, if not, add more grated parmesan cheese.
Serve ravioli with wild garlic sauce. Heat 3 tbsp. of butter in a pan. Add wild garlic paste. Season the sauce to taste with salt and pepper. Cut rest of asparagus in pieces. Combine with sauce.
Lay pasta sheet on a flat surface and apply a whisked egg or water on top. Place small portions of mixture on pasta sheet, spoon by spoon. There should be a space of 3 cm (1.2 inches) between each stuffing. Place second pasta sheet carefully over first one. Press on border around the filling. Do not press filling. To give the shape of ravioli, cut along the middle of the spaces into squares or rounds with the pastry-cutting wheel. Make sure the border of ravioli has the same size around the filling. When finished, dust them with flour or semolina powder, so that they do not stick together.
Boil the ravioli in hot salt water for 3-4 minutes. Drain and place them in preheated plates. Serve with wild garlic sauce and asparagus pieces.
Shopping list for 4 persons:
Dough, Pasta: 4 x pasta dough (6.3 x 22 inches)
Dairy Products: 8 oz. ricotta cheese, 4 oz. grated parmesan cheese, 6 tbsp. butter
Spices: 2 teaspoon (s) pepper, 1 tablespoon (s) salt
Eggs: 1 x egg
Flour: 1 cup semolina powder
Vegetables: 13 oz. asparagus
Sauce: 1 tsp. wild garlic paste
This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Pasta Remix English’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.
