Enjoy the goodness of Italian recipes with a cozy dinner at home.
The market still offers us some beautiful bunches of asparagus and we thought its best to bring them together with some Asiago cheese. Its slightly sour in taste, but goes well with the bitterness of asparagus.
Agnolotti del Plin with Asparagus and Asiago
Here’s what you need:
- 200g semolina wheat flour
- 2 eggs
- a pinch of salt
- 500g of asparagus
- 1 spring onion
- 3 sprigs of thyme
- 4 maggiorana twigs
- virgin olive oil
- 40g parmesan cheese
- 80g asiago cheese
- black pepper
- 80g butter,
- zest of one lemon
- 40g chopped almonds
Here’s what you need to do
- Start by preparing the dough from wheat. Put the flour in a big flat bowl, make a hole in the middle and break the eggs, add some salt and beat the eggs with a fork.
- Slowly begin to mix the flour with the eggs.
- Depending on the absorbency of the flour you might need to add a bit of water every few minutes.
- Work on the dough till it’s smooth and firm.
- Form a ball and let it rest for at least an hour covered in a bowl.
- Now take the asparagus and cut the woody base by about 2 or 3 cms and peel the rest of it.
- Cut the stem into rings and leave a part of the tips aside to later dress the pasta.
- Clean and slice the onion.
- In a pan, put a drop of oil, simmer for a few minutes, and add the onion along with thyme, maggiorana, and asparagus. Cook over half cover until the asparagus is soft. You can also add some water for it to cook faster.
- Add salt and pepper. Let it cool.
- In a mixer put Parmesan cheese and chopped asiago. Add the asparagus and blend a few times until you have a smooth mixture.
- Stretch the dough to a thickness of about one millimeter and prepare a strip.
- Add the prepared filling to the strips and fold. The video should explain how to do well.
- As you prepare them put them on a tray sprinkled with flour.
- Take a container of water and bring it to a boil.
- Meanwhile, melt the butter in another pan. Add chopped asparagus tips, almonds and lemon zest. Cook it just long enough to soften the asparagus.
- Plunge the ravioli with asparagus and asiago in boiling water.
- Drain after about 6 minutes with a slotted spoon.
- Serve immediately.
Sicily is a dietician and cook who also runs her cooking class business in Italy. You can find more of her Italian recipes on her blog.