Gluten-free ravioli with asparagus and almonds
Instructions
Place the flours, cornstarch, psyllium, oil, and salt in a food processor; gradually add water until a smooth dough forms. Meanwhile, prepare the filling: soak the almonds in boiling water for 10 minutes; place the saffron in a small cup with boiling water.
Slice the asparagus into rounds and sauté them in a pan with extra virgin olive oil and garlic; season with salt and pepper and cook for 10 minutes, adding a little water if needed.
Remove the garlic, let the asparagus cool, then blend them with the well-drained almonds using an immersion blender until smooth. Finally, add the grated lemon zest, salt, pepper, and thyme leaves.
Return to the pasta: lightly flour the work surface and begin rolling it out with a rolling pin, then use a pasta machine to roll the dough out very thinly. Cut the dough into long strips about 8 cm wide and place small spoonfuls of filling on the strips of dough; fold the dough over and press lightly so the two layers adhere perfectly, then cut out the ravioli with a pasta wheel.
Cook the ravioli in plenty of boiling salted water, drain them, and toss them in a pan with oil. Add the saffron dissolved in water, and after a few moments, add the soy cream.
Let it reduce for a few minutes and serve with slivered almonds, grated lemon zest, and a pinch of pepper.
