Open lasagne with burrata, asparagus and peas

Recipe for open ravioli with burrata, butter-fried asparagus and fresh peas.

The dish is made in starter-sized portions. If serving it as a main course, make 1 1/2 times the recipe.

Course Lunch, Main course, Starter

Cuisine Italian

Nøgleord Burrata, Lasagne, Open ravioli

Total Time 30

Servings people

Calories 539kcal

Cut the lasagne sheet into 4 pieces of about 18 cm.
You can also use dried lasagne sheets. Allow 2 per person if serving as a starter.
Melt the butter in a saucepan together with the olive oil, and add the garlic and hazelnuts. Let it cook gently over a low heat for about 5 minutes.
Cut the tips off the green asparagus, and cut the rest of the stalks into a mix of coarse and fine pieces. Discard the woody bottom end.
Cook the lasagne sheets in a pan of salted water for 3-4 minutes. Drain them and brush with a little oil so they do not stick together.
If using dried sheets, the cooking time is longer.
Meanwhile, add the green asparagus to the butter and let it cook along for a couple of minutes.
Season the butter mixture to taste with a little lemon juice, salt and freshly ground pepper.
Arrange a little asparagus, hazelnuts, rocket and peas in the base of a plate, and lay a lasagne sheet on top. Position it so that half of it can be folded back over.
Add burrata, asparagus, peas and hazelnuts on top again, along with a little rocket, drizzle over a little of the butter too, and fold the lasagne sheet over the filling.
Finish with burrata, peas, asparagus, hazelnuts and a little rocket - drizzle with the butter mixture and grate a little fresh lemon zest over the top.
Continue until all 4 plates are ready, and season with freshly ground pepper before serving.
See the video above the recipe for the method, if you like.