Gluten-free Ravioloni ricotta and spinach with asparagus and candied cherry tomatoes

  • 1 pack Gluten-free Ravioloni ricotta and spinach
  • a bundle of asparagus
  • ½ shallot
  • extra virgin olive oil
  • black pepper

For the preparation of the cherry tomato confit:

  • seed oil for frying
  • 15 cherry tomatoes
  • 1 tablespoon of brown sugar
  • 1 tablespoon of salt
Beforehand start preparing the cherry tomato confit. Wash the tomatoes and dry them well. In a pan, heat a tablespoon of seed oil. Plunge the tomatoes and cook them for a few seconds. Then place them on a paper towel and gently peel them. This process will ensure that the skin comes off easily. Then arrange them in a baking tin, covered with parchment paper, and sprinkle them with the same amount of salt and brown sugar. Place them in a preheated oven at 140° C for about 1 hour or at least until they are almost completely dehydrated. Cleanse the asparagus. Cut the final part, the toughest, and eliminate the outer part of the stem with a knife. Cut the tips and cook them in boiling salted water for about 4 minutes, then set aside. Cut the stem into small pieces and cook for about 10 minutes in order to soften it. Drain and sauté in a pan with a tablespoon of olive oil and the shallot finely chopped. Mix them with some cooking water in order to get a smooth and homogeneous cream. Season with salt and pepper. Cook the ravioli for about 5 minutes in abundant salted boiling water. Drain and sauté them quickly with asparagus and cherry tomatoes. Then serve with the asparagus cream.
Cook time:
30 minutes

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