Homemade Asparagus Ravioli

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 bunch asparagus, trimmed 1 bunch asparagus, trimmed
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• Salt and pepper, to taste Salt and pepper, to taste
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped
• Grated Parmesan cheese Grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 20g / 9g (total / saturated)
• Carbohydrates: 45g / 3g (total / sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Mix until a dough forms, adding water as needed. Knead the dough for about 5 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   Meanwhile, bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until tender. Remove from the water and transfer to a bowl of ice water to cool. Drain and finely chop the asparagus.
3. 3.
   In a separate bowl, combine the chopped asparagus, ricotta cheese, grated Parmesan, lemon zest, salt, and pepper. Mix well to form the filling.
4. 4.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Place teaspoon-sized portions of the filling onto one sheet of pasta, leaving space between each mound. Brush water around the filling and place another sheet of pasta on top. Press down gently to seal the ravioli.
5. 5.
   Use a ravioli cutter or a sharp knife to cut out individual ravioli. Press the edges firmly to ensure they are sealed.
6. 6.
   Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Pour in the white wine and let it simmer for a minute. Season with salt and pepper.
8. 8.
   Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.
9. 9.
   Serve the Homemade Asparagus Ravioli hot, garnished with fresh parsley and grated Parmesan cheese.

Treat your ingredients with care...

• Asparagus — Make sure to trim the tough ends of the asparagus before blanching. Be careful not to overcook them, as they should retain a slight crunch.
• Pasta — If you don't have a pasta machine, you can roll out the dough using a rolling pin. Dust the dough and work surface with flour to prevent sticking.
• Ricotta cheese — Use a good quality ricotta cheese for a creamy and smooth filling.
• Parmesan cheese — Grate the Parmesan cheese just before using to ensure maximum flavor.
• White wine — Choose a dry white wine that you enjoy drinking, as it will enhance the flavor of the sauce.

Tips & Tricks

• To save time, you can use store-bought pasta sheets instead of making your own.
• Experiment with different herbs such as basil or tarragon to add a unique twist to the filling.
• Serve the ravioli with a sprinkle of lemon zest for an extra burst of freshness.
• If you prefer a lighter sauce, you can substitute the butter with olive oil.
• Leftover ravioli can be refrigerated for up to 2 days or frozen for future use.

Serving advice

Serve the Homemade Asparagus Ravioli as a main course accompanied by a fresh green salad and crusty bread. It can also be served as an appetizer or a side dish.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the creamy sauce over them, and sprinkle with fresh parsley and grated Parmesan cheese. The vibrant green color of the asparagus filling will beautifully contrast with the creamy sauce.