Asparagus, Egg Yolk Ravioli, Truffle Oil & Parmesan – a delicious recipe with packet square wonton wrappers, cornflour, eggs, knob of best-quality, salt, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
To make the egg yolk ravioli, lay six wonton wrappers on a clean dry surface. Mix the cornflour with a little cold water to form a smooth paste. Using a pastry brush, brush the outer edges of each wrapper with the cornflour mixture.
2
Gently separate the eggs, being careful not to break the yolk. Sit a yolk in the centre of each wonton wrapper. Place another wrapper over the top and firmly press the edges down to seal, taking great care to avoid breaking the yolk. Repeat with the remaining eggs. Refrigerate the ravioli on baking paper dusted with cornflour until required.
3
Bring a large saucepan of salted water to the boil and briefly blanch the asparagus. Drain, put the asparagus in a bowl, add the butter and season with salt and black pepper. Keep warm.
4
In another large saucepan of boiling salted water, cook the ravioli for a maximum of 3 minutes. Remove with a slotted spoon and rest on a plate.
5
To serve, divide the asparagus among serving plates. Rest the ravioli on top of the asparagus, with some shaved parmesan alongside. Drizzle with truffle oil and finish with a good grind of black pepper.
635
kcal
Calories
36
g
Fat
51
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (250 g) packet square wonton wrappers, 1 -2 tablespoon cornflour, 6 eggs, 30 asparagus spears, trimmed, and more.
Yes, Asparagus, Egg Yolk Ravioli, Truffle Oil & Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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