Asparagus in a Pasta Blanket
Creative pasta dish that is almost a spin on ravioli. This instead has asparagus wrapped up in fresh pasta sheets.
Servings: 2 people
- fresh pasta from linked recipe
- 1 bunch asparagus
- 1/3 pound ground pork
- 1/2 onion sliced
- 2 cloves garlic sliced
- 1/2 stick butter
- 1 Teaspoon fresh thyme
- 1 Teaspoon paprika
- 1 lemon Juice
- 2 tablespoons pepperoncini juice or banana pepper Juice
- a fried egg for the topping
Cut your asparagus into about 2 inch pieces. You should get 2 pieces per asparagus before it starts getting woody.
Roll out your pasta to a medium thickness on the pasta roller. Cut the pasta into rectangles and roll up the asparagus in the pasta as pictured, so that the ends stick out. The pasta should be wrapped so that the pasta dough is double layered.
Meanwhile make the sauce. About 1/3 a pound of ground pork and half an onion, sliced thin go into the pan. Cook to brown nicely, about 10 minutes. Add in 2 cloves sliced garlic and half a stick of butter. About 2 minutes later, toss in 1 tablespoon each of fresh thyme and paprika. Add in the juice of one lemon and 2 tablespoons of pepperoncini juice (any vinegar will do if you don't have a jar of pepperoncini or banana peppers). Remove from heat.
Boil the asparagus pasta for about 3 minutes in a nicely salted water. Move the pasta from the water directly to the sauce, and add 1 large ladle full of the pasta water. Stir gently so as not to dislodge the asparagus from the pasta. Serve with an egg on top