Ravioli with Asparagus

 Ingredients: 1 kg asparagus, 100 grams ricotta, 4 eggs, 400 grams durum wheat flour type Semolina, 1 green onion, olive oil, salt, 200 grams mascarpone

Because it is asparagus season, I decided to try a delicious recipe for ravioli filled with asparagus and ricotta, accompanied by a creamy sauce made from asparagus, mascarpone, and ricotta. This recipe is not only tasty but also healthy, considering the benefits that pasta brings to our body. Pasta is an excellent source of complex carbohydrates, providing the necessary energy for daily activities, being essential for the optimal functioning of the brain and muscles.

To prepare the pasta dough, we start by mixing the eggs with the flour, using our hands to knead. It is important to add a splash of water if necessary to achieve the right texture. After we have formed a ball of dough, we wrap it in cling film and let it rest for 15 minutes to allow the gluten to relax. During this time, we take care of the ravioli filling. We clean the asparagus by removing the woody ends, wash it, and cut it into small pieces. The onion is finely chopped and added to a pan with extra virgin olive oil and salt, letting them sauté on low heat for 10-15 minutes. Once the asparagus and onion have softened, we blend everything with ricotta until we obtain a homogeneous mixture.

After the dough has rested, we roll it out using a pasta machine or a rolling pin, obtaining thin sheets. If we have a special ravioli device, we place the sheets of dough in it and fill them with the asparagus and ricotta mixture. If you do not have such a device, do not worry! You can use a glass or a pastry ring to cut circles from the dough, which you fill and fold into a crescent shape, making sure the edges are well sealed so they do not open during boiling.

The ravioli are boiled in a pot of boiling water with salt for a few minutes until they rise to the surface. Meanwhile, we cook the asparagus tips in oil for about seven minutes. Once the ravioli are ready, we gently drain them and mix them with the asparagus tips. In a saucepan, we melt the mascarpone cream with ricotta, obtaining a creamy and delicious sauce that we add over the ravioli.

For an extra flavor boost, you can serve the dish with grated parmesan on top. From the ingredients used, I managed to prepare 8 servings of ravioli, ideal for a family meal or with friends. This recipe not only combines the fresh flavors of the season but also offers a culinary experience full of taste and textures. Enjoy every bite and delight in the pleasure of cooking!

 Tags:  eggs onion flour oil olives vegetarian recipes fat-free recipes