for 4 person

Ravioli

250 g	ricotta
50 g	grated Parmesan
1	fresh egg yolk
1	organic lemon, use grated zest and 2 tsp of juice
½ tsp	salt
a little	pepper
2	rolls of pasta dough
1	fresh egg white
	salted water, boiling

Vegetables

½ tbsp	Fine Food Beurre à la Fleur de Sel de Guérande
2	spring onions incl. green parts, cut diagonally into rings
500 g	green asparagus, lower third peeled, cut diagonally into pieces 3 cm long
10 g	dried morel mushrooms, soaked, drained, halved lengthways
1 dl	vegetable bouillon
½ tsp	salt
a little	pepper
1 ½ tbsp	Fine Food Beurre à la Fleur de Sel de Guérande

How it's done

Ravioli

Combine the Ricotta and all the ingredients up to and including pepper. Halve 1 section of dough crossways, halve the Ricotta mixture. Divide 12 portions (each approx. 1/2 tbsp) onto 1 section of dough. Coat the 2nd half of the dough with a little egg white, lay over the filling, press down lightly and press out the trapped air. Separate the ravioli from each other with a sharp knife, press the edges down firmly. Repeat with the remaining dough and remaining mixture. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, and keep warm.

Vegetables

Heat the butter and sauté the onion, asparagus and morels for approx. 5 mins. Add the stock and bring to the boil. Simmer the vegetables for approx. 10 mins. until almost soft, season. Serve the ravioli with the vegetables and cooking juices. Top each serving with a knob of butter.

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