NEWS
Recipe
Ingredients 4 people amount:
For the pasta:
300g flour, 3 eggs, 1 tablespoon of Extra Virgin Olive Oil L-Originale.
For the filling:
500g white asparagus, 200g ricotta cheese, 200g Parmesan cheese, 2 eggs
For the dressing:
50g butter, Aceto Balsamico Tradizionale di Modena
Execution:
Clean the asparagus and leave it to soak for a few hours. Cut 5 or 6 tips and keep them separate in a tureen with water and lemon.
Boil the remaining asparagus in water with one tablespoon of lemon.
Blend to obtain a homogenous purée, add the eggs, ricotta cheese, and Parmesan cheese to obtain a soft mixture.
Fill the ravioli.
Cook in salted water, strain while still firm, sauté in a pan with the butter and the remaining asparagus tips sliced fine, and sprinkle with Aceto Balsamico Tradizionale
