Raviolo With An Oozy Egg, Smoked Salmon And Griddled Asparagus

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• Step 1

  Make your pasta dough. While it is resting, steam the spinach
  in a large covered saucepan and cover with a little water and
  cook for about 5 minutes, until the spinach has wilted. Remove
  from the heat, drain and leave to cool (you can speed up the
  cooling process by running cold water over the spinach). When
  the spinach is cool enough to handle, squeeze to remove the
  water. This is a really important step. If there’s any excess water
  in the filling it may cause the pasta to disintegrate, so make sure
  the spinach is as dry as possible, then finely chop it.
  In a mixing bowl, combine the spinach and salmon with the
  ricotta and Parmesan. Season, to taste, with the lemon zest,
  salt and pepper, and nutmeg. To bind the filling, add the whole
  egg and mix well. Transfer the filling to a large piping bag.

• Step 2

  Roll out 2 pasta sheets and place them on a welldusted
  work surface. Pipe 4 rings of filling, about 2.5cm high on
  one pasta sheet. Carefully place an egg yolk into the centre of
  each ring and sprinkle with a pinch of salt.

• Step 3

  Using your finger, brush a little water around the filling to help the
  top layer of pasta stick. Carefully lay a rectangle of pasta over the
  filling, pressing down gently around the outside to remove any air
  bubbles and seal tightly. Using a 12cm round cutter cut out the
  ravioli and trim the edges, making sure there are no gaps in the
  pasta. These ravioli are very delicate so handle them with care. For
  tips on making ravioli. Repeat for the other ravioli.
  Cut 4 pieces of baking parchment, each large enough for a ravioli
  to sit on. Dust with polenta and very carefully transfer the ravioli
  to the parchment (this will help you move the ravioli when it
  comes to cooking them).

• Step 4

  Heat a griddle over a high heat and cook the asparagus turning
  occasionally for about 5 minutes, until nicely charred. Remove
  from the heat.

• Step 5

  Bring a large pan of salted water to the boil. Lower the heat so the
  water is at a gentle rolling boil. Very gently lower each ravioli and
  baking parchment into the boiling water. The paper will come
  away from the ravioli in the water. Cook for 3 to 4 minutes.
  Don’t let the water boil too vigorously as this may cause the
  ravioli to split. Meanwhile, melt the butter in a small pan until
  it starts to bubble.

• Step 6

  Place 5 asparagus stalks on each serving plate. Using a slotted
  spoon place the ravioli on top of the asparagus. Sprinkle with a
  little Parmesan and spoon over a tablespoon of the melted butter.
  Serve, drizzled with a little truffle oil, if desired.

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