Committed to using Local Produce!

Yorkshire Asparagus with Poached Egg Ravioli

Type: Starter

By Richard Walton-Allen on 14th December 2011

star star star Challenging
Serves: 2


  • 1 bunch Yorkshire asparagus timed
  • 200g Pasta flour
  • 6 Free range Yorkshire eggs
  • Olive oil
  • Small block parmesan
  • Salt and white pepper

To make the raviolis first:

  1. Around three hours before serving sieve the flour into a bowl separate 2 of the eggs and save the whites for another use.
  2. Mix one whole egg with the 2 egg yolks and pour this onto the flour add 1tbsp of cold water and mix into smooth stiff dough.
  3. Kneed well by hand until fully soft and pliable (this can take 15 minutes).

Now to prepare the raviolis:

  1. Roll the pasta into long thin sheets in a pasta machine. Cut large disks of the sheets with a espresso cup saucer. You will need 4 large disks.
  2. Crack the 2 eggs carefully into a small container. Now place the first disk onto the saucer and carefully pour the egg into the dip in the middle of the disk.
  3. Place another disk carefully on top and seal around the edge by firmly pressing down (the raviolis will now keep for a couple of hours in a fridge).
  4. Bring a large pan of water to the boil and add plenty of sea salt. Cook your asparagus until tender but not floppy (depending on the size around 4-6 minutes) take out the asparagus and pop on warm plates now carefully put the raviolis into the boiling water and time 1 minute 30 seconds.
  5. Remove the raviolis with a slotted spoon drain well and season with salt, white pepper and olive oil and place carefully on top of your asparagus.
  6. Shave parmesan onto the plates and a little olive oil to finish.