Asparagus Ravioli With Sautéed Shrimp

1. 1

   Mix the flour and 1/2 tsp of the salt in a mixer bowl. Add 3 of the eggs, 3 tbsp cold water and 2 tbsp of the oil. Mix with the dough hook until well blended. Knead with your hands until smooth. Wrap the dough and let stand for 45 mins.

2. 2

   Trim the asparagus. Slice each spear in half and thinly slice the lower half. Cook the sliced asparagus in a little boiling water for 1-2 mins then drain.

3. 3

   Separate remaining egg. Whisk the egg white with a fork and set aside. Beat the egg yolk and cream cheese in a separate bowl and season. Stir in the cooked asparagus.

4. 4

   Unwrap the dough and slice in half. Keep one half wrapped. Roll out the remaining half on a lightly floured work surface into an 18 inch square of very thin dough. Working quickly, add 1 tbsp asparagus filling at equal intervals over half the dough. (3 rows with 5 in each row works well.) Brush the spaces between the filling lightly with egg white. Fold over the dough and press lightly around the filling. Use a pastry cutter to cut out the ravioli. Repeat with the remaining dough and filling.

5. 5

   Bring a large pan of salted water to a boil. Lower the ravioli into the water and simmer for 8-10 mins until tender.

6. 6

   Meanwhile, heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add the shrimp, onion and asparagus and saute for 3-4 mins. Season with salt and pepper. Drain the pasta and gently toss with the shrimp and asparagus. Divide among 4 bowls and drizzle with the butter.

* Per serving · 4 servings · Values may vary.

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