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🍽️ Asparagus Ravioli with Ricotta and Olive Filling

762 kcal · 30 min · 4 servings

Asparagus Ravioli with Ricotta and Olive Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the flour onto a clean work surface.
  2. 2. Sift the flour there one more time.
  3. 3. Press a small well into the center of the flour mass.
  4. 4. Add the eggs and the salt into the well.
  5. 5. Lightly beat the eggs.
  6. 6. Mix the eggs with the surrounding flour.
  7. 7. Add 3 to 4 tablespoons of water.
  8. 8. Take 1 to 2 more tablespoons of water if needed.
  9. 9. Start kneading in the center.
  10. 10. Work your way outwards until the dough is smooth.
  11. 11. Cover the dough with a kitchen towel.
  12. 12. Let the dough rest for 15 minutes.
  13. 13. Mix the ricotta with the parmesan.
  14. 14. Add the olives to the cheese mixture.
  15. 15. Season the filling with salt to taste.
  16. 16. Season the filling with pepper to taste.
  17. 17. Roll out the pasta dough thinly.
  18. 18. Cut or stamp out squares approx. 8 cm in size.
  19. 19. Place approx. 1 tablespoon of filling on each dough square.
  20. 20. Brush the edges with egg white.
  21. 21. Fold the ravioli diagonally.
  22. 22. Press the edges firmly together.
  23. 23. Press the tips of the triangle together if desired.
  24. 24. Bring plenty of salted water to a boil.
  25. 25. Cook the ravioli in batches.
  26. 26. Cook them for approx. 5 minutes.
  27. 27. Remove them with a slotted spoon.
  28. 28. Let the ravioli drain well.
  29. 29. Peel the asparagus.
  30. 30. Cut off the woody ends.
  31. 31. Bring approx. 1.5 liters of water to a boil.
  32. 32. Add 1 tablespoon of sugar to the boiling water.
  33. 33. Add 1 ½ tablespoons of salt to the boiling water.
  34. 34. Cook the asparagus in it for approx. 20 minutes.
  35. 35. Lift the asparagus out.
  36. 36. Let the asparagus drain.
  37. 37. Melt the butter over low heat in a small saucepan.
  38. 38. Whisk in the lemon juice.
  39. 39. Season the sauce with salt.
  40. 40. Season the sauce with pepper.
  41. 41. Plate the hot asparagus.
  42. 42. Add the ravioli to the plates.
  43. 43. Drizzle each portion with 3 to 4 tablespoons of the lemon butter.
  44. 44. Serve with freshly grated parmesan.

Nutrition per serving