Let’s prepare the delicious ravioli with asparagus and ricotta

To make your lunch special, prepare ravioli with asparagus and ricotta, a very tasty first course.

Making any lunch special is very simple. To enrich the table with flavor, simple but rich recipes are enough. This is the case of ravioli with asparagus and ricotta, an easy preparation but also full of flavour. You need to make a sheet of fresh egg pasta to fill with a few simple ingredients. The filling is made up of asparagus, which must be mixed with ricotta which, with its delicate consistency , pairs very well with the intense flavor of the vegetable . Once the ravioli have been created, with their typical shape, it is possible to proceed with cooking. In a few simple steps, the dish is ready to be enjoyed!

Preparing the recipe for ravioli with asparagus and ricotta

1. Start by preparing the dough, then pour the flour onto a pastry board.
2. Create a well in the center and pour in the eggs, along with a pinch of salt.
3. Knead vigorously to mix the ingredients and create an elastic and firm dough. Wrap it in cling film and leave to rest in the fridge for 1 hour .
4. For the filling, wash and dry the asparagus, then remove the toughest parts. Cut the tips and set them aside, also cut the stems into thin slices .
5. Finely chop the onion. Take a non-stick pan and pour a couple of tablespoons of oil on the bottom.
6. Heat the oil on the stove, then add the onion and asparagus.
7. Season with salt and pepper and, if you prefer, even a drop of water; stir occasionally and wait until they are well cooked.
8. After draining the ricotta, place it in a bowl.
9. Add the warmed asparagus and an egg yolk; add half the grated cheese and mix to create a smooth filling.
10. Divide the dough into 4 equal parts. Using a machine or simply a rolling pin, thin each piece, forming thin, rectangular sheets, trying to give them the same size.
11. On a sheet of pastry, distribute the filling in small quantities and spaced apart.
12. Brush a little water around the filling, then cover with another sheet of pastry. Use a pastry wheel cutter to divide the pastry into many ravioli.
13. Before proceeding with cooking, prepare the sauce for the seasoning. Melt the butter in a pan over a moderate heat, together with the asparagus tips and the grated cheese.
14. Mix and season with salt and pepper; after 5 minutes you can turn it off .
15. Bring a pot full of salted water to the boil; immerse the ravioli and cook until they return to the surface.
16. Subsequently, drain them and plate them, together with the previously prepared sauce.

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