Open Ravioli with Asparagus And Sage Butter

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Try this Open Ravioli with Asparagus And Sage Butter recipe, or contribute your own.


1/2 15 15 g pack fresh sage; finely
1 ts White wine vinegar
125 g Butter; cut into tiny cubes
; (4oz)
300 g Asparagus; (10oz)
; (4oz)
1 250 gram pac fresh lasagne
40 g Fresh parmesan shavings; (1
250 ml White wine; (8fl oz)
125 g Parma ham; cut into strips

Original recipe makes 4 servings



Cook the fresh lasagne sheets as per the pack instructions. Cook the asparagus gently with the tips out of the water for 3-4 minutes or until tender to the point of a knife. Heat the wine and reduce the liquid to 1 tablespoon then slowly add the butter over a low heat. Add the vinegar and season to taste. Carefully fold in the chopped sage. Arrange the lasagne sheet on a plate and spread with the sage butter, place some of the cooked asparagus and strips of parma ham on top. Layer up with further sheets of lasagne and filling. Top with parmesan shavings. Notes Fried cubes of pancetta can also be used in this recipe. NOTES : The sheets of fresh lasagne are so versatile to use, fresh vegetables can be placed in the middle with a sauce and the layers can be built up.

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