A recipe so simple for some beautiful ravioli pasta in almond cream, enriched with our istrian wine Malvazija and local wild asparagus.
Vegeterian lunch that can be easily turn into a vegan as well if you leave out the ghee butter and parmiggiano and use vegan substituions.
I am a ghee butter fan though, so I did not ommit it, but you do as you like.
Find a gorgeous seasonal recipe with wild asparagus down below!
QUANTITY
2
servings
COMPLEXITY
Simple
TIME
20
Minutes
Ingredients for 250-300 g of ravioli
- 250-300 g Aurelia ravioli filled with goat cheese*
- 3 cloves of garlic
- 1 1/2tbsp ghee butter
- olive oil
- cca 50 g cleaned asparagus
- 75 ml istrian white wine Malvazija
- 200 ml almond cream
- Himalayan salt, black peper, oregano or another spice by choice
*I often use Aurelia's ravioli when I buy them, but feel free to write down your own suggestions or make some homemade pasta ravioli. Even better!
Cook the ravioli by the package instructions.
Drain the pasta and leave it aside drizzled with a bit of olive oil.
In the meantime, melt the ghee butter on medium heat, stir in the garlic, finely diced, a bit or oregano with the salt and pepper.
Be careful not to burn the garlic. Roast the garlic shortly then add the asparagus, diced into pieces, and splash a little bit of water so the vegetables could soften more easily.
After 3-4 minutes pour in the wine and stir. Leave it to cook for a few minutes and let the liquid evaporate slowly.
Once all the ingredients are well combined, after a couple of minutes, pour in gradually the almond cream and season it by choice. Cook shortly before turning off the heat and adding the ravioli in.
Grate a bit of parmiggiano, drizzle with olive oil and serve with some wild rucola and a big bowl of salad.
