Open-Faced Ravioli with Lentil Pesto

Directions

1. In a medium pot, combine lentils and broth. Bring to a boil, reduce heat, cover pot, and simmer for 15-17 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool slightly.
2. In the bowl of a food processor, combine half of the cooked lentils, toasted pine nuts, Parmesan cheese, basil, garlic, lemon juice, oil, salt, and pepper to taste. Pulse until a coarse pesto forms, scraping down the sides as needed. Set aside.
3. Preheat oven to 400°F (200°C).
4. Toss asparagus with oil, oregano, salt, and pepper. Arrange asparagus in a single layer on a baking sheet. Roast for 10-12 minutes, or until tender-crisp and slightly browned.
5. Toss remaining lentils in the sherry vinegar, Dijon mustard, and thyme.
6. Bring a large pot of salted water to a boil. Cook fresh pasta sheets according to package instructions, typically 1-2 minutes, or until al dente. Drain and immediately cool the pasta sheets in cold water to stop the cooking process. Set aside. If using wonton wrappers, cooked ahead of time according to package instructions.
7. Divide lentil pesto evenly among the 10 pasta sheets or wonton wrappers. Top each with roasted asparagus spears, dressed lentils and dollops of torn burrata cheese.
8. Drizzle each serving with a generous amount of truffle vinaigrette to taste. Season with a final grind of fresh black pepper. Serve immediately.

*Truffle Vinaigrette:

¾ cup (175 mL) extra virgin olive oil

2 Tbsp (30 mL) white wine vinegar

1 Tbsp (15 mL) Dijon mustard

½ cup (125 mL) shallot, finely minced

1 clove garlic, minced

½ tsp (2 mL) honey

¼ tsp (1 mL) salt

pinch of freshly ground black pepper

1 tsp (5 mL) black truffle oil (or to taste)

Pour all ingredients into a jar and secure the lid tightly. Shake vigorously for about 30 seconds, or until the dressing is emulsified and cloudy.

Chef’s tip: if pesto is too thick/coarse, thin out with additional olive oil and lemon juice if required.