Veal ravioli with crispy asparagus, homemade orange butter and a sprinkle of seeds. A first course that has the scent of spring, light and full of contrasts, perfect to give colour and freshness to the table.
Veal ravioli with crispy asparagus, orange butter and seeds
2 hours and 30 minutes
difficult
2 people
Ingredients
Veal Raviolini
1 pack (200g)
asparagus
400g
butter
100g
orange
1
ice
to taste
mixed seeds
to taste
salt
to taste
preparation
1
Put the softened butter in a bowl, add the orange zest and 2 tablespoons of its juice. Mix until a homogeneous mixture is obtained and place in the fridge to firm itself, wrapped in transparent film, giving the shape of a loaf or a cylinder.
2
Wash the asparagus and deprive them of the most leathery part of the stem, peel them with a potato peeler to form many strips, leaving only the tips aside. Let it rest for at least half an hour in a bowl of water and ice.
3
In a large skillet, melt the orange butter and sauté the asparagus for a few minutes, then place them in a serving dish, leaving a space in the centre.
4
Bring a pot of salted water to the boil, drop in the Veal Raviolini and cook them for 3 minutes over medium-low heat. Drain them and put them directly into the skilled with the rest of the orange butter and sauté them for 1 minute over high heat.
5
Place the Veal Raviolini in the centre of the crispy asparagus and complete by adding the seed mix and the orange zest kept aside.
LET YOURSELF BE INSPIRED
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