Open Ravioli with Parma Ham, Asparagus and Basil Butter

Wellington is known for its cafe culture. We have so far spent many a weekends exploring the diverse selection of cafes, each with its unique and individualistic character. Well, I don't really drink coffee, but always enjoy my brunch at a local cafe, each with a different menu and using the freshest local ingredients in season. Many times, at a place with a view to die for, be it by the wild coastline, in a valley, nested in a quiet suburb or by a busy street.

And some Italian cafes make you linger longer (and spend more) with their gourmet store alongside the cafe. Like this one, that we passed by, and ended up with a salami, mascarpone and Parma ham (all not quite local), after we said we are planning to prepare a nice dinner of ravioli and tiramisu, and looking for dried sausage for a camping trip. They certainly cost more, but the Parma ham is oh so good.

Well, it was supposed to be a fancy dinner, so we ended up with fancy ingredients. Very Italian too with recipe from my "easy Italian in minutes" cookbook, except that we replaced sage with basil. It's quite straightforward to prepare.

Open Ravioli with Parma ham, asparagus and basil butter
serves two

100g asparagus
125ml white wine
65g butter, cut into tiny cubes
half teaspoon white wine vinegar (we used red wine vinegar, I guess the deviation is not significant)
bunch of fresh basil, finely chopped (important to have fresh herbs for this)
Parma ham, cut into thin strips (recipe calls for 60g)
Parmesan, shaved
salt and pepper
125g fresh lasagna sheets (having fresh pasta really makes the difference)

Cook the asparagus gently with the tips out of the water for 3-4 minutes in boiling water until tender.

Heat the wine and reduce the liquid to 1 teaspoon, then slowly add the butter over low heat. Add vinegar and season to taste. Carefully fold in the chopped basil.

Cook the fresh lasagna sheets according to the pack instructions (we're not adventurous enough to make our own pasta yet).

Arrange one lasagna sheet on a plate and spread with a little herb butter, then place some of the cooked asparagus and strips of Parma ham on top. Layer up with more sheets of lasagna and filling. Repeat for the other portion.

Using a vegetable peeler, shave the Parmesan cheese and sprinkle over the pasta.

Parfait.