Asparagus Ravioli
By Natoora
Published on 21 September 2022
This recipe comes together extremely easily, and it is delicate, creamy and deliciously comforting, but light enough to be perfect for spring.Time and servings
30 minsTotal time
20 minsPrep time
10 minsCooking time
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.