Raviolli with Asparagus Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g asparaus, white
- 100 g mascarpone
- Breadcrumbs, toasted
- salt and pepper
- 2 point dough (pasta dough)
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody ends and cook in boiling salted water with a teaspoon of sugar and a piece of butter. Drain the asparagus well, then cut into pieces and mix with the mascarpone in a blender. If the mixture is too runny, bind with the toasted breadcrumbs. Season to taste with salt and pepper.
- Take the pasta dough out of the refrigerator in good time, roll it out and use a teaspoon to place the asparagus filling on the first plate of pasta dough. Leave enough space for the edge. Brush the edges with cold water, place the second sheet of pasta on top, press down firmly and rub out with a pasta wheel.
- Cook the ravioli in plenty of salted water until they float on top.
- You can add wild garlic cream or serve it in the classic way with hollandaise.
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