List of Ingredients
- 14 OZ. of medium sized tomatoes
- 11 OZ. of asparagus
- 11 OZ. of fresh thin egg lasagna
- 3 OZ. of green radicchio
- 2 slices of bread
- 1 OZ. of baby spinach, cleaned
- 3/4 OZ. of arugula, trimmed
- 1 of shallot
- Parmigiano Reggiano cheese
- extra-virgin olive oil
- basil
- salt
- pepper
Method
Clean the asparagus and cut into rounds; wash the radicchio; peel the shallot, slice it and sweat it in a pan with 2 Tbsp. oil. Add the asparagus and cook for 2 minutes. Add a ladle of water and season with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, arugula and spinach and cook for another 3 minutes. Remove from the heat and chop everything.
For the filling: Blend the bread and mix with the chopped vegetables, 1 1/2 oz. grated Parmigiano and a little pepper.
Wet a sheet of pasta and place small walnut-size balls of filling in the lower half of a sheet, spacing around 2" apart; fold the sheet over itself and press around the filling to sealing and push out any air pockets. Cut the ravioli with a pasta wheel.
For the sauce: Make a cross incision in the bottom of the tomatoes, plunge them into boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté them with 3 Tbsp. oil for 1 minute. Add salt, blend and let the sauce thicken over heat for 2-3 minutes.
Cook the ravioli in abundant boiling salted water. Drain as soon as they float to the surface. Dress with tomato sauce. Garnish with fresh basil and serve.