Summary

Ingredients

• 500 g asparaus, white or reen
• 2 shallot (s)
• 1 tablespoon butter
• 250 g shrimp (s), frozen
• 1 packet herbs (8 herbs), frozen
• 100 ml cream
• salt and pepper
• 500 g ravioli, fresh with ricotta or spinach fillin

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Instructions

1. Clean and peel the asparagus and cut into 3-4 cm long pieces. Cook until firm to the bite in boiling salted water.
2. Peel and finely chop the shallots.
3. Heat the butter and fry shallots in it until translucent. Add the prawns and advise against them. Remove the asparagus from the stock, drain and fry briefly as well.
4. In the meantime, bring the asparagus stock for the ravioli back to the boil.
5. When the prawns and asparagus have gotten a bit of color on all sides, add the herbs and deglaze with the cream. Season to taste with salt and pepper and turn down to the lowest setting.
6. Let the ravioli simmer briefly and drain.
7. Mix with the asparagus and prawns in the pan and serve immediately.