Ravioli with White Asparagus (Updated - v2)

 

Preparation You'll need: A medium sized pot A large pan
Ingredients (for 2 persons) Approx. 400-500 g white asparagus (I like to buy only the top halves, which one can usually buy at the seasonal little asparagus huts in Germany) Approx. 350-500 g Raviolis with spinach (preferably rather fresh ones) 300 mL dry white wine Approx. 100-150 ml water 1 large shallot 4 cloves of garlic If you like, add approx. 75-100 g Parma ham and/or freshly grated Parmesan cheese. 50-60 g butter 1 tsp. salt 1 Tbsp. olive oil
Preparation Peel the asparagus and boil them in water (just enough to float the asparagus, about 5-10 cm) with 1 tsp salt and 1 Tbsp oil until they just start to soften. Drain carefully and set the asparagus aside. Finely chop 1 shallot and 4 cloves of garlic and sauté in 50-60 g butter. Deglaze with 300 mL white wine and 100-150 mL water. Add the ravioli and simmer covered for some time. I am assuming here that the ravioli are fresh and should be cooked for a few minutes. The amount of liquid is determined by the fact that they should be more or less barely covered by it. Fresh ravioli also soak up a lot of the liquid! Turn the raviolis every now and then. Finally, add the asparagus and cook for another 2 or 3 minutes. Serve, and (if desired) decorate with some Parma ham.