Pea Gnudi with Asparagus and Garlic Butter

Name: Pea Gnudi with Asparagus and Garlic Butter
Yield: Serves 6
Ingredients: 200 g ricotta; 450 g asparagus, trimmed and cut into 2.5 cm (1 in) lengths; 2 tbsp plain flour; 120 g unsalted butter; salt and black pepper to season; 400 g frozen petits pois; 1 large egg; 60 g vegetarian Parmesan-style cheese, grated, plus extra to serve; 8 garlic cloves, crushed; fine semolina for rolling

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

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 frozen petits pois
200 g ricotta
1 large egg<

Main course
Pasta
Vegetarian

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