Basque-style Asparagus Ravioli

Ingredients

In this adaptation, we infuse the original Croatian dish of Ravioli sa šparogama with the unique flavors and ingredients of Basque cuisine. The traditional Croatian ravioli is transformed into Basque-style ravioli by incorporating Basque herbs, cheese, and olive oil. The dish maintains the essence of the original by keeping the asparagus filling, but elevates it with the distinct Basque flavors, creating a delightful fusion of cuisines. We alse have the original recipe for Ravioli sa šparogama, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 500g (17.6 oz) fresh asparagus 500g (17.6 oz) fresh asparagus
• 150g (5.3 oz) Basque cheese, grated 150g (5.3 oz) Basque cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for drizzling Olive oil, for drizzling
• Additional grated Basque cheese, for garnish Additional grated Basque cheese, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   Meanwhile, trim the woody ends of the asparagus and blanch them in boiling water for 2 minutes. Transfer to an ice bath to cool. Once cooled, chop the asparagus into small pieces.
3. 3.
   In a separate bowl, mix the chopped asparagus, grated Basque cheese, parsley, thyme, salt, and pepper until well combined.
4. 4.
   Roll out the pasta dough into thin sheets and cut into squares.
5. 5.
   Place a spoonful of the asparagus filling onto each square of pasta. Fold the pasta over to form a triangle and seal the edges by pressing firmly.
6. 6.
   Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface.
7. 7.
   Remove the cooked ravioli from the water using a slotted spoon and transfer to serving plates.
8. 8.
   Drizzle the ravioli with olive oil and sprinkle with grated Basque cheese.
9. 9.
   Serve hot and enjoy the Basque-style Asparagus Ravioli.

Treat your ingredients with care...

• Asparagus — Make sure to trim the woody ends before blanching. Be careful not to overcook the asparagus, as it should retain a slight crunch for texture.

Tips & Tricks

• If Basque cheese is not available, you can substitute it with a similar semi-hard cheese like Manchego.
• Experiment with different herbs such as rosemary or oregano to add your own twist to the filling.
• Serve the ravioli with a drizzle of balsamic reduction for an extra burst of flavor.

Serving advice

Serve the Basque-style Asparagus Ravioli as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the ravioli neatly on the plate, drizzle with olive oil, and sprinkle with grated Basque cheese. Garnish with a sprig of fresh parsley for an elegant touch.