Advertisement
Pea Gnudi with Asparagus and Garlic Butter
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Prue Leith and Peta Leith
Published 2019
As a pasta lover I was seriously unimpressed when I first heard of gnudi, which are best described as ravioli without the pasta case. ‘What on earth is the point of that?!’ However, I was quickly converted once I tried them – they’re soft and pillowy, full of flavour, and every bit as comforting as pasta.
Ingredients
400 g 200 g 1
Method
- Cook the frozen peas in a pan with plenty of boiling water, then drain them thoroughly. Put them in the bowl of a food processor then blitz them until they are well broken down, but not yet puréed.
- Combine the peas, ricotta, egg, vegetarian Parmesan-style cheese, flour and some salt and black pepper in a mixing bowl. Mix to form a soft dough.
- Sprinkle