Guardian Peak Frontier 2007

• 300g flour
• 3 eggs
• 1 tbsp olive oil
• 12 raw egg yolks
• 1 whisked egg for egg wash
• Parmesan, finely grated

Whisk the 3 eggs with the olive oil. Make a well in the flour and pour the whisked eggs in the middle. Slowly bring in the flour from the edges and make a dough. Knead until smooth and pliable. Wrap in plastic and leave to rest for 30 minutes in the fridge.
Roll out using a pasta machine to the thinnest setting, dusting with flour between each setting. Lay out 1 long sheet of pasta and brush with the eggwash.
Place little mounts of parmesan at intervals. Very carefully place the raw egg yolks on top of the parmesan. Cover with another sheet of pasta, pressing in between the yolks- making sure there is no air trapped in the raviolis. Cut between the egg yolks giving each ravioli a small edge.

Sautéed Asparagus, Fennel and Parmesan Salad

• 250g thin green asparagus
• 1 cup fennel bulb, thinly sliced
• 1 spring onion, thinly sliced
• 1 tbsp olive oil
• ½ lime

Heat up a frying pan and add the olive oil, sauté the asparagus for 4 minutes. Add the sliced fennel and sauté for another minute. Season with salt and pepper and squeeze the juice of half a lime over it.
Remove from the pan and toss with the spring onion. Cook the raviolis in a large pot of boiling water for 3 minutes. Serve the raviolis with the asparagus and fennel. Sprinkle with the toasted parmesan.

Toasted Parmesan

100g Parmesan, finely grated
Place small circles of parmesan on a silpat, spread it out evenly. Sprinkle with a little water and bake at180 for 10 to 15 minutes until golden brown.
Leave to cool and break into smaller pieces.

Photography C&D Heierli • Recipe by Margot Janse