Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi/ravioli con asparagi e robiola di capra

Gnocchi/Ravioli with Asparagus and Goat Robiola

Name: Gnocchi/Ravioli with Asparagus and Goat Robiola
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 3 1/2 cups whole wheat flour (about 450 grams); 2 cups water (500 ml); 10 1/2 oz asparagus (about 300 grams; I used purple asparagus from Albenga); 7 oz goat milk robiola cheese (about 200 grams); 1 egg yolk; Salt, to taste; Black pepper, to taste; Lemon zest, to taste; Nasturtium petals, to taste; Butter, to taste; 2 tablespoons grated Parmesan cheese; Extra virgin olive oil, to taste; Fresh thyme, to taste

Doris @IncucinaconDorotea

Piemonte, Italia

Today I wanted to try making stuffed gnocchi with a different shape and filling.

Doris @IncucinaconDorotea

Piemonte, Italia

Today I wanted to try making stuffed gnocchi with a different shape and filling.

Saved

Ingredients

About 1 hour

Serves 6 servings

3 1/2 cupswhole wheat flour (about 450 grams)
2 cupswater (500 ml)
10 1/2 ozasparagus (about 300 grams; I used purple asparagus from Albenga)
7 ozgoat milk robiola cheese (about 200 grams)
1egg yolk
Salt, to taste
Black pepper, to taste
Lemon zest, to taste
Nasturtium petals, to taste
Butter, to taste
2 tablespoonsgrated Parmesan cheese
Extra virgin olive oil, to taste
Fresh thyme, to taste

Saved

Steps

About 1 hour

1

In a pot, bring the water to a boil with a pinch of coarse salt. Once boiling, turn off the heat and quickly add the flour, stirring rapidly with a wooden spoon. Transfer the dough to a work surface and knead it by hand while it's still warm.
2

Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature.
3

Trim the tough ends from the asparagus, lightly peel the bottoms, and wash them. Place them in salted hot water and boil for about 7 minutes.
4

Once cooked, drain the asparagus gently, let them cool slightly, and slice into small rounds. Set the tips aside.
5

In a skillet, heat a drizzle of olive oil and cook the asparagus with a pinch of salt and pepper. Add 1/4 cup hot water and let them soften well, covering with a lid.
6

Once cooked, let the asparagus cool. In a bowl, combine the robiola, beaten egg yolk, Parmesan, and asparagus. Mix everything together.
7

Take the dough, dust your work surface with semolina flour, cut off a piece, and roll it out with a rolling pin to your desired thickness.
8

Use a 2 1/2-inch (6 cm) round cutter to cut out circles of dough.
9

Place a small amount of filling in the center of one circle and cover with another circle, sealing the edges well. Repeat until all the dough is used.
10

Once ready, cook the gnocchi. As soon as they float to the surface, transfer them to a skillet where you have melted butter with fresh thyme and the reserved asparagus tips.
11

Plate as you like and garnish with nasturtium petals, lemon zest, a sprig of thyme, and a few asparagus tips.