A filling pasta dish with lots of flavour and no need to add any sauce.
Ingredients Serves 6
Cooking time: 60 mins
- 400 g of fresh pasta
- 500 g asparagus
- 350 g ricotta
- 25 g bread crumbs
- 60 g parmesan plus extra for serving
- 1 egg yolk
- Salt and pepper
- 12 eggs (only egg yolks needed)
- Make your own pasta, see the steps here.
- Snap the asparagus where the white part transitions to green.
- Chop the asparagus finely, and then fry it in butter over a high heat until soft.
- Grate the parmesan.
- Put the asparagus, parmesan, bread crumbs, egg yolk, and ricotta into a food processor and mix until smooth, yet firm. Add salt and pepper to suit.
- Put the mixture in a bowl, wrap with clingfilm and let it cool in the fridge.
- Roll out your pasta.
- Use a cutter to mark the circles for the ravioli. Leave a 2 cm space between each circle. Make sure you flour the surface underneath the ravioli, otherwise your ravioli will stick to the surface and break.
- Take the filling out of the fridge and put it in a piping bag.
- Pipe a circle of filling on the circles of ravioli, about 1 cm from the edge of the circle. Make sure to leave a hole in the middle for your egg yolk.
- Pipe another layer of filling on top of the first circles of filling, to form a tower.
- Crack one egg and carefully remove the egg white. Place the egg yolk inside the circle of filling, repeat for all circles.
- Place another sheet of pasta on top of the filling and press the pasta dough around the circles of filling.
- Use a knife or a cutter to cut out the individual pieces of ravioli. Make sure there are no air pockets in the ravioli, which might cause it to break when you cook them.
- Boil two or three ravioli at a time in a large pot of salted water. When they float to the surface after about 2 mins, leave them for another 1-2 mins to boil.
- Take the ravioli out of the boiling water with a slotted spoon, the ravioli is too fragile to be drained in a colander.
- Serve the ravioli with some browned butter and grated parmesan.