Foodpairing: Asparagus & Grand Cru Ananasrenette
It was only natural that in spring, in the middle of the asparagus season, we thought about which of our juices would go best with an asparagus dish. Thomas Kohl, Italy's first apple juice refinery, chose the Grand Cru from the apple variety Ananasrenette. We are proud to present a delicious asparagus recipe by star chef Anna Matscher:
Asparagus Ravioli with Tomato Chutney
Ingredients
For the dough:
200 g wheat flour
100 g durum wheat
3 eggs
For the filling
500 g green asparagus
50 g mascarpone
10 g parmesan, grated
Salt
For the tomato chutney
4 tomatoes
1 small onion
Olive oil
Salt
Peperoncino
Balsamic vinegar
To serve
1 spear green asparagus
12 green asparagus tips
Salt
Olive oil
Red basil
Lemon basil
Preparation
For the pasta dough, knead all the ingredients by hand into a firm dough. Wrap in clingfilm and leave to rest in the fridge for 30 minutes before processing.
TIP: The pasta dough can be frozen!
For the filling, peel the asparagus and cut it into small pieces. Boil in salted water, strain and leave to cool on a kitchen towel. Purée finely with the mascarpone, parmesan and salt in a blender and fill into a piping bag. Skin the tomatoes and cut into small cubes. Peel the onion, cut into small cubes and sauté them in olive oil. Add the diced tomatoes, season with salt, pepper and chilli and simmer for an hour. Season with balsamic vinegar.
Roll out the pasta dough thinly with a pasta machine. Put the asparagus filling onto a pasta sheet at 5 cm intervals. Brush the edges of the pasta with water and cover all with a second pasta sheet. Cut out ravioli with a cookie cutter and press the edges well with your fingers. Cook them in salted water for 3 minutes.
Cut one green asparagus lengthwise into very thin slices. Blanch it together with the asparagus tips, salt and steam briefly in olive oil.
Arrange the ravioli in deep plates. Garnish with tomato chutney, asparagus strips and tips and basil.
TIP: You can freeze the finished ravioli. They will keep in the freezer for about two months. The cooking time is then 5 minutes.
Source: The recipe can be found in Anna Matscher's cookbook, “Schnittlauch statt Petersilie”. With photos by Michael Schinharl, Vienna - Bolzano 2017, p. 32f.
Related products
Apple juice Ananasrenette with box
€28.00*
Fresh and fruity - and a little bit frivolous. That is how an apple of this name should be. And it is true! Where does this apple in the middle of South Tyrol come from? The trail leads back to the 19th century in Germany, Belgium and Holland. At that time, the Pineapple Pippin became "everybody's darling" due to its excellent taste. On the sunny Ritten, in the healthy air and in the right soil, and, above all, with the benefit of our many years of experience, the Pineapple Pippin is now growing again. Greenish yellow, spicy on the palate, and highly reminiscent of pineapple with notes of citrus fruits and currants, this historical apple variety produces a noble mountain apple juice for special moments.Short description:
Greenish yellow, spicy on the palate, and highly reminiscent of pineapple with notes of citrus fruits and currants.Highly recommended:
as an aperitif and with asparagus, risotto and cooked or grilled meats.