Ravioli with Ricotta in Asparagus Sauce

A light spring dish that will bring a smile to your face.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 115 g Egg, egg yolk, fresh

  • 125 g Wheat flour, white, multi-purpose

  • 20 g Oil, olive

Filling

  • 500 g Cheese, ricotta

  • pieces Oil, olive

  • pieces Salt, table

  • pieces Lemon, fresh, without shell

asparagus sauce

  • 2 spoons Oil, olive

  • 1 bouquet Asparagus, fresh

  • 1 bouquet Asparagus, fresh

  • 2 piece Shallot

  • 1 dl Soup base, beef, cube

  • 1 dl Sweet cream

  • 1 spoon Butter, unsalted

  • pieces Salt, table

Steps

  1. Make the most basic pasta dough from egg yolks, plain flour, and olive oil. Once kneaded, let it rest in the refrigerator for half an hour (or overnight).

  2. Knead the rested dough well, roll it out, and cut it into 5 cm wide strips, then pass them through a pasta machine.

  3. In a bowl, mix the filling ingredients (ricotta, olive oil, salt, and pepper). Fill the ravioli with the prepared filling and cook them in salted boiling water. Shape the ravioli as desired—they can be folded into squares, triangles, or pockets.

  4. Asparagus sauce: Peel the asparagus, chop it, blanch it, and sauté it for 30 seconds in olive oil with finely chopped shallots. Add stock and sweet cream. Stir in butter, salt, and pepper. Blend all the ingredients until smooth in a mixer.

  5. Serving: Place a few spoonfuls of asparagus sauce on a plate and arrange the cooked ravioli on top. Drizzle the ravioli with lemon juice, sprinkle with grated Parmesan, and add some herbs (basil, parsley, or chives).

Nutrition Information (Per 100g)

  • Calories: 128.57 kcal
  • Fat: 7.52 g
    • Saturated Fat: 3.25 g
  • Carbohydrates: 8.27 g
    • Sugars: 0.53 g
  • Protein: 5.6 g
  • Fiber: 1.17 g