Haloumi and Asparagus Ravioli with Burnt Butter Sauce

Prep time: | Cook time:

Ingredients - Serves 4-5

  • 200g Haloumi cheese, grated
  • 100g fresh ricotta cheese
  • 1 egg, beaten
  • 1 bunch asparagus, sliced finely (cut off tips for sauce)
  • 1 packet of wonton wrappers
  • salt & pepper to taste
  • 175 unsalted butter
  • 3 tbs pine nuts
  • 1/3 cup sage leaves
  1. Mix together grated Haloumi, Ricotta, and sliced asparagus until combined. Add salt & pepper.
  2. Add beaten egg and mix thoroughly.
  3. Lay out a square of wonton wrapper. Place about a teaspoon of filling in the middle of the square.
  4. Using the tip of your finger or a thin pastry brush, brush the edges of the wonton wrapper with water.
  5. Place a second wrapper on top of the first, carefully pressing down the filling and removing as much air as possible, sealing the edges. Using a ravioli cutter, roll around the sides of the ravioli to seal.
  6. Place the completed ravioli on a well-floured board or baking paper. Repeat until all the wrappers are used up, or you have a desired number of ravioli. These can also be frozen and placed in boiling water straight from freezer.
  7. To cook, gently slide 3-4 ravioli into boiling water for a few minutes until they float to the surface. Lift out with a slotted spoon and drain. Repeat until all done.
  8. Toast pinenuts until golden. Set aside.
  9. Meanwhile, place butter in a frying pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Add asparagus tips and toasted pinenuts. Continue to cook butter until golden brown.
  10. To serve, divide ravioli between serving plates and then pour over the butter sauce, dividing asparagus, sage and pinenuts evenly.
  11. Season with salt and pepper.

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    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.’-….

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