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Cjarsons

2 ratings

These ravioli-style pasta parcels are filled with potatoes and chard and served with springtime veg and olive oil.

Ingredients

For the pasta

  • 200g/7oz Italian ‘00’ flour, plus extra for dusting
  • 2 free-range eggs, beaten

For the filling

To finish

  • 100²µ/3½´Ç³ú shelled Italian new season fresh peas
  • 250g/9oz asparagus, trimmed and cut into 4-5cm/1½-2in pieces at an angle
  • 1 tbsp olive oil
  • 75g/2â…”oz unsalted butter
  • shaving black truffle