Asparagus Ravioli

Mario's asparagus ravioli tastes delicious and is ready in minutes! It's a perfect dish for any occasion!
Asparagus Ravioli
Asparagus Ravioli

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bunch Asparagus (sliced)

  • 2

    Spring Onions (thinly sliced)

  • 1

    cup Ricotta

  • 1

    teaspoon Nutmeg

  • 1

    pound Fresh Pasta Sheets

  • Salt and Freshly Ground Pepper

  • 1/2

    cup Young Pecorino (grated)

  • 1/2

    cup Pecorino Romano (grated)

  • 1/2

    stick of Butter

  • 2

    tablespoons Olive Oil (divided)

Directions

Bring a large salted pot of water to a rolling boil. Cut pasta sheets into 3-inch by 3-inch squares. In a saute pan add olive oil over medium high heat. Thinly slice 1 spring onion and the asparagus, reserving the spears. Add onion and asparagus to pan, season with a pinch of salt and cook for 10 minutes. Whisk together the ricotta, nutmeg, and both grated pecorinos until combined. Add in asparagus and onion mixture from pan along with 1 tablespoon of olive oil. Spoon some of the mixture into half of the squares of pasta, and place another sheet on top of it to create a ravioli. Press together to seal. Carefully drop the pasta into the water and cook until pasta is tender, about 4 minutes. Remove the ravioli. Meanwhile, in a large sauté pan over medium heat, heat the butter until it foams and subsides. Add the asparagus spears, spring onion, and season with salt and pepper. Add the ravioli and a bit of the pasta cooking water if necessary to loosen the sauce. Serve with a fresh grating of Pecorino Romano.

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