Ingredients for 2 portions:

• Ravioloni Lupine, Mozzarisella® and Basil La Spiga Bio – 1 package
• 1 bunch green asparagus
• 1 lemon
• Ginger
• Salt
• Pepper
• Extra virgin olive oil
• “veggie-roux” (ingredients: extra virgin olive oil and rice flour)

Preparation:

The ravioloni made with the Timilia wheat and filled with lupines are perfect for creating fresh, light, spring-like dishes. In this recipe they are paired with green asparagus, garnished with lemon and ginger.

Cut the asparagus into 0,5 cm pieces, proceeding from the top to the bottom (Figure 1). Cook half of the asparagus in a saucepan of boiling not salted water for about half an hour. Then blend (Figure 2)

and pass through a vegetable mill to remove the fibrous parts (Figure 3).
Grease a pan with extra virgin olive oil and stir fry over a high heat the remaining asparagus. Season with salt and pepper (Figure 4).

In a bowl prepare the “veggie roux”: add 1 spoon of olive oil to 2 spoons of rice flour and then stir well (Figure 5). Rice flour has a lower gelatinization temperature compared to other flours and it doesn’t clump when mixed with oil. The “veggie roux” can be used to thicken soups and sauces, using a whisk or a spoon, and it melts within few minutes (Figure 6).

Add the blended asparagus to the saucepan with the stir fried asparagus.(Figure 7) Season with grated lemon zest, ginger and ½ lemon juice (Figure 8).

Add the ravioli to the sauce pan, thicken with the “veggie roux” and stir gently with a wooden spoon (Figure 9)
If the sauce is too thick, add stock or hot water.
Garnish with more grated lemon zest and ginger (Figure 10).

Recipe created by chef: MARCO BOSCARATO