Ingredients
- 2 tbsp of extra virgin olive oil
- 2 garlic cloves
- 200 g of green asparagus
- 300 g of fresh ricotta, 1100g for the filling, 200g for the sauce
- 80 g of pecorino
- 1 onion, finely chopped
- 100 g of whole almonds, roughly chopped
- 1 lemon, zest of
- 500 g of lasagne sheets, fresh
Method
Step 1
Heat the oil in a large pan over medium-high heat.Step 2
When hot, add the finely chopped onion, and let it cook until it begins to brown.Step 3
Chop the asparagus into pieces about 1 cm long and add to the pan. Allow to cook until tender, stirring occasionally, for about 10 minutes.Step 4
Transfer the asparagus and onions to a bowl and allow to cool down – just until the steam has faded.Step 5
At this point stir in the ricotta and pecorino and mix to combine. Season with salt and pepper. This is the filling for your ravioli.Step 6
Lay half of the lasagne sheets over a lightly floured surface (you can use the leftover semolina in the pasta box).Step 7
Using a spoon, ease the filling over the sheets, leaving some space (about 2-3 cm) between each spoonful.Step 8
Place the remaining sheets over the filling, and press lightly using your fingers around each spoonful to allow the sheets of pasta to adhere.Step 9
Using a ravioli cutter or pasta wheel, cut out the ravioli, leaving 1 cm of edge around the filling.Step 10
Press down the edges of each ravioli using the back of a fork, so that they are well sealed and the filling won’t come out when boiled.Step 11
Bring a large pot of salted water to the boil.Step 12
In the meantime, melt the ricotta with about 40ml of the cooking water until you have a smooth cream – add more oil if needed. Season to taste.Step 13
Also, toast the almonds in a dry skillet and set aside.Step 14
Boil the ravioli, 10 at the time, just until they float (about 3 minutes).Step 15
Remove with a slotted spoon and transfer to skillet with the ricotta sauce. Repeat until all the ravioli are cooked.Step 16
Serve hot, topped with the toasted almonds and freshly grated lemon zest.