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🍽️ Ravioli with Fried Green Asparagus, Parsley Oil and Salted Almonds

483 kcal · 30 min · 4 servings

Ingredients

• almonds, whole 4 tbsp
• green asparagus 2 bunches
• spring onions 1 bunch
• parsley, fresh 30 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• eggs 1 pc.
• oil 2 tbsp
• vegetable broth 100 ml
• filled pasta, ricotta spinach 800 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Line a baking tray with baking paper.
3. 3. Spread the almonds evenly on the tray.
4. 4. Roast the almonds in the oven for about 10 minutes.
5. 5. Remove the almonds when they are golden brown.
6. 6. Wash the asparagus thoroughly under running water.
7. 7. Peel the lower third of the asparagus.
8. 8. Remove the woody ends from the asparagus.
9. 9. Cut the asparagus diagonally into long pieces.
10. 10. Wash the spring onions.
11. 11. Cut off the roots of the spring onions.
12. 12. Cut the spring onions diagonally into rings.
13. 13. Wash the parsley thoroughly.
14. 14. Dry the parsley well.
15. 15. Pluck the parsley leaves from the stems.
16. 16. Chop the parsley leaves roughly.
17. 17. Put the chopped parsley into a tall container.
18. 18. Add olive oil to the parsley.
19. 19. Blend the mixture with a hand blender.
20. 20. Season the parsley oil with salt.
21. 21. Season the parsley oil with pepper.
22. 22. Separate an egg into egg white and yolk.
23. 23. Put the egg white into a bowl.
24. 24. Whisk the egg white with a whisk.
25. 25. Whisk the egg white lightly for about 10 seconds.
26. 26. Add the warm almonds to the egg white.
27. 27. Add a pinch of salt to the almonds.
28. 28. Mix the almonds well with the egg white.
29. 29. Let the almonds drain.
30. 30. Place the almonds back on the baking tray.
31. 31. Roast the almonds for another 5 minutes in the oven.
32. 32. Heat oil in a pan on high temperature.
33. 33. Fry the green asparagus sharply.
34. 34. Fry the asparagus for about 5 minutes.
35. 35. Deglaze the asparagus with broth.
36. 36. Let the asparagus simmer for about 3 minutes.
37. 37. Add the spring onion rings to the asparagus.
38. 38. Reduce the heat.
39. 39. Let the vegetables simmer for another 2 minutes.
40. 40. Season the vegetables with salt.
41. 41. Season the vegetables with pepper.
42. 42. Bring about 5 liters of salted water to a boil in a large pot.
43. 43. Put the ravioli into the boiling salted water.
44. 44. Cook the ravioli for approx. 4 minutes.
45. 45. Remove the ravioli when they rise to the surface.
46. 46. Drain the ravioli.
47. 47. Plate the ravioli on deep plates.
48. 48. Add the asparagus vegetables to the ravioli.
49. 49. Drizzle the parsley oil over the dish.
50. 50. Garnish the dish with the salted almonds.

Nutrition per serving

• kcal: 483
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 44 g